Nutritional Wisdom with Carly Pollack

Quinoa and Avocado Salad

Submitted by Meg Griffith Washburn

1/2 cup quinoa, uncooked
1/2 medium red bell pepper, diced
1/2 medium yellow bell pepper, diced
1/2 medium red onion, diced
1/4 cup parsley, chopped
1/4 cup pine nuts, toasted
1 medium avocado, diced
2 medium roma tomatoes, diced
1/2 medium lime, cut into wedges
1 medium orange, juiced
1 medium lime, juiced
1/4 cup extra virgin olive oil
sea salt, to taste
black pepper, to taste
3/4 cup mayo

Bring one cup of water to boil and add quinoa. Cook covered for 10 to 15 minutes or until no water remains. Allow to cool completely. Combine the bell peppers, onions, pine nuts, and herbs. Set aside. Toss the avocados and tomatoes together with lime juice. Drain.bFold the avocados and tomatoes into the mayo and avocado salad. Combine the quinoa and bell pepper mixture and season, little by little, with the dressing (orange juice, lime juice, olive oil, and salt and pepper). Be careful not to overdress! Refrigerate.

2 Servings