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Avocado Quinoa Power Salad

by Chris Salicrup and Merle O'Neal

Inspired by copymethat.com

Ingredients

for 6 servings

Salad

  • 2 cups
    water (480 mL)
  • salt, to taste
  • 1 cup
    quinoa (185 g)
  • 2 cups
    fresh spinach, roughly chopped (60 g)
  • 1 large cucumber, diced
  • 4 roma tomatoes, diced
  • 2 ripe avocados, pits removed and diced
  • 1 lemon, juiced
  • 4 tablespoons
    extra virgin olive oil
  • pepper, to taste

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Preparation

Under 30 min

  1. In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
  2. Refrigerate the quinoa for 20 minutes.
  3. Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
  4. Add the lemon juice, olive oil, salt, and pepper, and mix until fully coated.
  5. Enjoy!
 

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