"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

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!

Carolyn Connelly (Peterson)


Always use fresh, organic ingredients when possible!

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

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

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:
Preparation Time:
Preparation Time:
30 minutes




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