Summer Sunrise Quinoa Salad

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 cup cherry tomatoes, halved 1 avocado, diced 1 cucumber, diced 1/4 red onion, thinly sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 2 tablespoons lemon juice 1/4 cup olive oil Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water and cook according to package instructions, fluffing with a fork when done. Set aside to cool. In a large bowl, combine the cooked quinoa, cherry tomatoes, avocado, cucumber, red onion, parsley, and mint. Gently toss to mix. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.

Chef’s Insight

The combination of colors in this salad is as energizing as it is delicious, making it perfect for a morning meal or light lunch.

Notes

Feel free to add more vegetables or protein, such as grilled chicken or chickpeas, to make this salad even more filling and satisfying.