Australian Sunrise Quinoa Salad

Allergens

Gluten-free, Dairy-free, Nut-free

Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup cherry tomatoes, halved 1 avocado, diced 1 small cucumber, diced 1 small red onion, finely chopped 3 cups mixed baby greens (spinach, kale, and arugula) Salt and pepper, to taste Dressing: + 1/4 cup fresh lemon juice + 2 tablespoons olive oil + 1 teaspoon honey + 1 garlic clove, minced + Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer until quinoa is cooked and the water is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. In a large bowl, combine cooked quinoa, cherry tomatoes, avocado, cucumber, red onion, and mixed baby greens. Season with salt and pepper to taste.
3. To prepare the dressing, whisk together lemon juice, olive oil, honey, garlic, salt, and pepper in a small bowl until well combined. Pour dressing over the salad and toss to coat.

Chef’s Insight

Use fresh, organic ingredients for maximum nutrition and flavor.

Notes

This dish can be prepared ahead of time and enjoyed as a lunch or dinner.