Vibrant Citrus Quinoa Salad with Avocado Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh parsley 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced 1 cup cherry tomatoes, halved 1 avocado, pitted and peeled 1/4 cup freshly squeezed lemon juice (about 2 lemons) 1/4 cup olive oil Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed and quinoa is cooked through. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. In a large mixing bowl, combine the cooked quinoa, cilantro, parsley, bell peppers, and cherry tomatoes. Toss gently to combine.
3. In a separate small blender or food processor, combine the avocado, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
4. Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately, or store in the refrigerator for up to 2 days.

Chef’s Insight

Feel free to swap out the bell peppers for other vegetables based on your preferences or what's in season.

Notes

Feel free to add more vegetables or greens to increase the nutritional value and fiber content of this dish.