Check Out These Avocados!

By Feelgoodfoodie · 35 min

Ingredients

Instructions

1. Put 1 cup uncooked quinoa in a medium saucepan over medium-high heat and toast for 5 minutes, until the seeds start to pop. Add ½ teaspoon salt and 1 ½ cups water, bring to a boil, then reduce to a simmer, cover and cook for 15 minutes. Take off the heat, keep covered for 5 more minutes, fluff with a fork and transfer to a large salad bowl to cool.
2. Whisk together 2 tablespoons red wine vinegar, ¼ cup olive oil, the juice of ½ lime, 2 teaspoons Dijon mustard, ½ teaspoon oregano, ½ teaspoon salt and ½ teaspoon black pepper.
3. Once the quinoa has cooled, add 1 cup grape tomatoes (halved), 2 Persian cucumbers (chopped), ¼ red onion (chopped), 2 large ripe avocados (chopped) and ¼ cup chopped cilantro.
4. Pour the dressing over the salad and stir gently to combine.
5. Serve at room temperature or chilled.

Summarized from Feelgoodfoodie's video. Watch it for the details.