Quinoa Salad with Avocado
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
0.5 cup Earthy Choice Premium Quinoa (by OLGAJEAN) 1 fruit without skin and seeds Avocados, California (Haas) 1 serving Med. Roma Tomato (by MDELPRIORE0120) 2 serving Green Onion (fresh-1 stalk) .25 cup, chopped Walnuts 0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 1 tbsp Olive Oil .25 tbsp Bragg Apple Cider Vinegar 1 dash Salt 1 dash Pepper, black
Add all ingredients to small bowl. Add oil and vinegar and salt and pepper to taste. Mix well serve.
To sprout quinoa, add 1 cup quinoa to container with cover. Rinse quinoa well about three times. After rinsing fill container with fresh water and cover. Let container sit on countertop overnight. In morning rinse quinoa and drain very well. Dry out container and put drained quinoa back in and cover. It will last in refrigerator about four days. ( This method of spouting works well with other grains as well as lentils.)
Serving Size: 1 cup
Number of Servings: 2
Recipe submitted by SparkPeople user HARRIETANN.
To sprout quinoa, add 1 cup quinoa to container with cover. Rinse quinoa well about three times. After rinsing fill container with fresh water and cover. Let container sit on countertop overnight. In morning rinse quinoa and drain very well. Dry out container and put drained quinoa back in and cover. It will last in refrigerator about four days. ( This method of spouting works well with other grains as well as lentils.)
Serving Size: 1 cup
Number of Servings: 2
Recipe submitted by SparkPeople user HARRIETANN.
Nutritional Info Amount Per Serving
- Calories: 415.1
- Total Fat: 31.8 g
- Cholesterol: 0.0 mg
- Sodium: 87.1 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 10.4 g
- Protein: 8.5 g
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