Vibrant Vietnamese Quinoa & Avocado Salad

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/2 cup red cabbage, shredded
• 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon fresh cilantro leaves, chopped
• 1 tablespoon sesame seeds, toasted
• 1 lime, juiced
• 2 tablespoons extra virgin olive oil

Instructions

1. In a large bowl, combine cooked quinoa, sliced cucumber, julienned carrot, shredded red cabbage, chopped mint leaves, and cilantro leaves.
2. Drizzle lime juice and olive oil over the salad. Toss gently to evenly coat.
3. Top with avocado slices and sprinkle with sesame seeds.

Chef’s Insight

The combination of colors in this dish is not only beautiful but also indicative of the nutrients provided.

Notes

Feel free to adjust the portion size for your personal needs or add a protein source like tofu or grilled chicken.