New Summer Salad Collection

​Looking for a light and refreshing dish to beat the summer heat? Look no further! This Quinoa Avocado Salad (Part of the Recipe Library / All-Access Library) is a burst of vibrant flavors that will leave you feeling nourished and satisfied.

Loaded with wholesome ingredients, this delightful salad combines fluffy quinoa, diced creamy avocado, fresh spinach, and colorful red and yellow bell peppers. Tossed in a zesty dressing of extra-virgin olive oil and tangy lemon juice, every bite is a celebration of taste and nutrition.

Ready in just 20 minutes, it's the perfect addition to your summer menu. Whether served as a main meal or a side dish at your next barbecue, this Quinoa Avocado Salad promises to impress your taste buds and elevate your dining experience.

Get more recipes (and training) in the All-Access Library. On sale now!

Try it out today and share the goodness with friends and family. Happy summer feasting! 🥗🥑🌞

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Ingredients:

• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 ripe avocado, diced
• 1 cup fresh spinach leaves, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Directions:

• Rinse the quinoa thoroughly under cold water using a fine mesh strainer.
• In a medium-sized saucepan, combine the rinsed quinoa with 2 cups of water or low-sodium vegetable broth.
• Bring the quinoa to a boil over medium-high heat, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
• Once cooked, fluff the quinoa with a fork and let it cool for a few minutes.
• In a large mixing bowl, combine the cooked quinoa, diced avocado, chopped fresh spinach, diced red bell pepper, and diced yellow bell pepper.
• In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and pepper to make the dressing.
• Pour the dressing over the quinoa mixture and toss everything together until the ingredients are well coated.
• Adjust seasoning with more salt and pepper if needed.
• Sprinkle the chopped fresh parsley over the salad for added freshness.
• Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
• Serve the healthy Quinoa Avocado Salad as a light and nutritious meal or side dish.

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Prep: 20 min
​Cook time: 15-20 min
Serving Size: 1 cup
Makes: 4 servings

Cal: 260
Carbs: 30g
Protein: 6g
Fat: 13g
Fiber: 7g
Sodium: 10mg