Recipe Instructions:
Ingredients
1 1/2 cups cooked quinoa (red or tricolor)
8 ounces haas avocado (from 2 small, diced)
juice of 1 lime
1 ripe beefsteak or heirloom tomato (diced)
2 mini cucumbers (diced)
1/3 cup chopped cilantro
1/3 cup chopped red onion
1 jalapeño (sliced thin with seeds)
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt (plus more to taste)
Instructions
Combine all the ingredients together in a bowl and eat right away.
Taste for salt and lime juice, and adjust as needed.
If meal prepping, combine all the ingredients except for the avocado, and add when ready to eat.
Multiply the recipe for more servings.
Notes
If making the quinoa on the stove, I use less water than recommended. For 1 cup quinoa, I use 1 3/4 cup liquid.
This healthy quinoa salad makes a great vegan lunch for 2 or a side dish for 4 with any protein. Double this recipe for more servings for a crowd, adding the avocado just before serving.
Makes 3 1/4 cups.
