Quinoa Avocado Salad
Ingredients
Salad
- 1.5 cup cooked, tri colored quinoa
- 6 oz fresh baby spinach, roughly chopped
- 1/3 cup red onion, chopped
- 1.5 cups mini cucumbers, cut into half moons
- 1.5 cups fresh cherry tomatoes, halved
- 2 large ripened avocados
- 1/3 cup cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
Dressing
- 4 tbsp fresh squeezed lemon juice
- 4 tbsp red wine vinegar
- 1 tbsp honey
- 1/2 cup extra virgin olive oil
- 2 tbsp dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
Dressing
- Combine all ingredients for dressing into mason car or dressing container, shake and store in refrigerator.
Salad
- Roughly chop spinach.
- Chop cucumbers into quarter moons.
- Half cherry tomatoes.
- Remove puts and slice avocado.
- Finely chop cilantro and onions.
- Combine all veggies in large salad bowl, add in quinoa and toss. Remove dressing from refrigerator and drizzle on salad to preference.
