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Avocado Quinoa Salad Recipe

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This recipe for Avocado Quinoa Salad, by , is from The Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carolyn Connelly (Peterson)

Category:
Category:

Ingredients:  
Ingredients:  
Always use fresh, organic ingredients when possible!


Salad
1 cup uncooked quinoa
8 oz fresh cherry tomatoes
1 large cucumber, chopped
1/4 cup red onion, finely chopped
16 oz fresh organic spinach
2 large ripe avocados, pit removed and chopped
1/4 of 1 bunch fresh cilantro

Dressing
4 Tbs red wine vinegar
2 table spoons dijon mustard (not regular mustard)
1 teaspoon dried oregano
1 clove garlic (minced)
1/2 cup olive oil
1 lemon (2-3 tbs fresh lemon juice)
salt to taste

Directions:
Directions:
Cook quinoa according to package instructions. Fluff and set aside to cool.

Prep dressing:
-whist red wine vinegar, mustard, oregano, garlic, 1/2 tea spoon salt in a small bowl.
-Slowly add in olive oil.
-Whisk in lemon juice.
-Pour into jar and store in fridge while prepping salad.

Prep salad:
-Halve cherry tomatoes.
-Chop cucumbers
-Chop red onion
-Remove pits and chop avocado
- Finely chop cilantro
-In a large bowl add all veggies and quiona. Shake dressing well then pour over salad. Toss salad and enjoy immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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