Lunch

Quinoa Salad with Avocado is for Lunch.

Quinoa Salad with Avocado takes 10 minutes to prepare.

Quinoa Salad with Avocado takes several minutes to cook.

Quinoa Salad with Avocado makes 2 servings.

The ingredients for Quinoa Salad with Avocado are:

0.5 cup Earthy Choice Premium Quinoa (by OLGAJEAN)
1 fruit without skin and seeds Avocados, California (Haas)
1 serving Med. Roma Tomato (by MDELPRIORE0120)
2 serving Green Onion (fresh-1 stalk)
.25 cup, chopped Walnuts
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 tbsp Olive Oil
.25 tbsp Bragg Apple Cider Vinegar
1 dash Salt
1 dash Pepper, black

Here is how you make Quinoa Salad with Avocado:

Add all ingredients to small bowl. Add oil and vinegar and salt and pepper to taste. Mix well serve.To sprout quinoa, add 1 cup quinoa to container with cover. Rinse quinoa well about three times. After rinsing fill container with fresh water and cover. Let container sit on countertop overnight. In morning rinse quinoa and drain very well. Dry out container and put drained quinoa back in and cover. It will last in refrigerator about four days. ( This method of spouting works well with other grains as well as lentils.)Serving Size: 1 cupNumber of Servings: 2Recipe submitted by SparkPeople user HARRIETANN.

The nutritional information for Quinoa Salad with Avocado is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 415.1

• Total Fat: 31.8 g
• Cholesterol: 0.0 mg
• Sodium: 87.1 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 10.4 g
• Protein: 8.5 g