Quinoa & avo salad

Print Recipe
Total Time 25 minutes
Course Salad

Ingredients

  • 1 cup red quinoa cooked
  • ¼ cup fresh corn grilled and kernels cut off cob
  • ¼ cup celery finely chopped
  • 6 cherry tomatoes finely chopped
  • 1 tbsp lemon juice
  • 2 tsp Drizzle extra virgin olive oil
  • Pepper to taste
  • ¼ avocado stone and skin removed, mash with a fork
  • 2 alfalfa sprouts

Instructions
 

  • Spread the avocado on a plate
  • In a bowl combine all ingredients except sprouts, toss to combine and place on plate
  • Top with sprouts
  • Note: to cook quinoa combine 1 cup quinoa and 2 cups water in a small saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Turn off heat and leave covered for 5 minutes. Fluff with a fork and transfer to a bowl.
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