Name: Quinoa Avocado Salad Recipe
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4.0
Ingredients: 1 cup quinoa; 1/2 avocado, pitted, peeled, and diced; 5 ounces cherry tomatoes, sliced; 1/3 cup organic frozen sweet corn, thawed; 3 tablespoons chives, chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons white wine vinegar; 2 teaspoons dijon mustard; 2 teaspoons organic honey, or agave; 1/2 teaspoon garlic powder; salt and pepper

Quinoa Avocado Salad Recipe

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12 m 12 m 4 Servings

Ingredients

1 cup Quinoa
1/2 Avocado, pitted, peeled, and diced
5 ounces Cherry Tomatoes, sliced
1/3 cup Organic Frozen Sweet Corn, thawed
3 tablespoons Chives, chopped

For the Dijon Vinaigrette:

2 tablespoons Extra Virgin Olive Oil
2 tablespoons White Wine Vinegar
2 teaspoons Dijon Mustard
2 teaspoons Organic Honey, or agave
1/2 teaspoon Garlic Powder
Salt and Pepper

Directions

Bring two cups of water to a boil in a saucepan, and season with salt. Add the quinoa and reduce to a simmer. Cover and cook until the water is completely absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains.
Meanwhile, prepare the Dijon vinaigrette. In a bowl, whisk oil, vinegar, Dijon, honey, and garlic powder until thoroughly combined. Season thoroughly with salt and pepper and whisk again.
In a large bowl, add the cooked quinoa, avocado, corn, chopped chives, and the Dijon vinaigrette. Stir until well combined. Carefully fold in tomatoes.
Salad tastes best served chilled, and leftovers may be stored in the fridge in an airtight container.