Quinoa & Cucumber Salad

Source

Prep Time	Cook Time	Total Time	Servings
		30 minutes

Ingredients

Salad

• 2 cups cucumber, spiralized or julienned
  
• 2 cups chopped tomatoes
  
• 2 large avocados, diced
  
• 1 red onion, thinly sliced
  
• 2 cups cooked quinoa
  
• 1 handful chopped parsley (or cilantro)

Dressing

• 1 ripe avocado
  
• ¼ cup white wine vinegar
  
• Juice of 1 lime
  
• Salt and freshly cracked black pepper, to taste
  
• ¾ cup olive oil

Instructions

1. Prepare the dressing: Add avocado, vinegar, lime juice, salt, pepper, and olive oil to a blender. Blend until smooth and creamy.
   
2. In a large bowl, combine cucumber, tomatoes, avocado, red onion, quinoa, and parsley.
   
3. Pour the dressing over the salad and toss gently to combine.
   
4. Serve immediately, or chill for 30 minutes before serving for a refreshing cold salad.

Notes

• Best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
  
• Add chickpeas or feta for extra protein and flavor.
  
• Substitute white wine vinegar with apple cider vinegar for a tangier dressing.