Tomato Avocado and Olive Quinoa Salad - SRC
Author: Suzanne Collier, adapted from Corina's blog, Searching for Spice
Recipe type: Salad
Cuisine: Meditteranean
Prep time:
Cook time:
Total time:
Serves: 4
- 1 cup dry Red Quinoa, prepared according to directions
- 1 cup Cherry tTomatoes, quartered
- 1 Avocado, cubed
- 1 cup Pimento-Stuffed Green Olives, sliced
- 1 small Cucumber, diced
- 1 clove fresh Garlic, minced
- 1 tsp freeze-dried Chives
- 1 tsp freeze-dried Basil
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Extra Virgin Olive oil
- 1 tsp Pink Himalayan Sea Salt
- 1 tsp fresh cracked Black Pepper
- Cook the quinoa according to the directions. When cooked, rinse in cold water and drain. Set aside.
- Put all the vegetables and herbs into a large bowl. Add the chives, basil, vinegar, oil, salt and pepper and stir.
- Add the quinoa and stir again, adjusting the salt and pepper if needed.
- Best if chilled completely before serving.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2013/09/15/tomato-avocado-and-olive-quinoa-salad-src/
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