Quinoa and Cucumber Noodle Salad

INGREDIENTS

  • cucumber, spiralized or julienned

  • chopped tomatoes

  • 1/4 avocado, diced

  • 1 red onion, sliced

  • 2/3 cup cooked quinoa

  • chopped parsley (or cilantro)

  • 1 tbsp sesame seeds

Makes 1 serving

For the dressing: (or use Bolthouse Cilantro Avocado dressing)

  • 1 ripe avocado

  • 1/4 cup white wine vinegar

  • Juice of one lime

  • Salt and fresh cracked pepper, to taste

  • 3/4 cup olive oil

Dressing Makes 4 -5 servings

DIRECTIONS

The salad:

In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley.

The dressing:

In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving.

To balance this meal:

  1. Add 3-4 oz of any protein

  2. For vegan add tempeh or chickpeas (1/2 cup)

Carmen Shawn