Pesto Quinoa Avocado Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Kirkland Quinoa (by MARYJOHANNAH) 4 serving Avocado (1/2 a medium) (by BABIESTEPS) 3 cup cucumbers, with peel, raw 8 tbsp Homemade Pesto (by ARENWOLF)
Rinse quinoa very well (this takes away the bitter aftertaste of quinoa) and cook in 2 cups of water. While the quinoa is cooking, prepare the vegetables.
Cut all the veggies (see photo for size) and toss into a large bowl.
Once the quinoa is cooked, fluff it with a fork and rinse it under cold water to cool it down. Leave the quinoa to cool for 10 minutes covered in the fridge before adding it to the chopped up vegetables.
Add the cool quinoa to the chopped vegetables and toss it with the pesto.
Garnish with fresh basil. This salad tastes even better the next day once the flavors have had time to marinate!
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PREACHERLADY76.
Cut all the veggies (see photo for size) and toss into a large bowl.
Once the quinoa is cooked, fluff it with a fork and rinse it under cold water to cool it down. Leave the quinoa to cool for 10 minutes covered in the fridge before adding it to the chopped up vegetables.
Add the cool quinoa to the chopped vegetables and toss it with the pesto.
Garnish with fresh basil. This salad tastes even better the next day once the flavors have had time to marinate!
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PREACHERLADY76.
Nutritional Info Amount Per Serving
- Calories: 210.0
- Total Fat: 16.9 g
- Cholesterol: 3.0 mg
- Sodium: 107.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.7 g
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