Quinoa & avo 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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