Avocado Quinoa Salad

Fiber Rich, Low Cholesterol, Less Sodium, Heart Healthy, Diabetic Friendly

Yield: 6-8 servings

Preparation Time: 20 min; Cook: 5 min

Ingredients

For the Salad:

1 cup uncooked quinoa

1 small green bell pepper, chopped

9 ounces fresh cherry tomatoes, halved

1/4 cup red onion, finely chopped

2 large ripe avocados, pit removed and chopped

1/4 cup chopped fresh parsley

1/2 cup crumbled feta cheese

For the Dressing:

1/2 cup olive oil

1 tablespoon dijon mustard

1 tablespoon honey

1 teaspoon Italian seasoning

1/4 teaspoon salt

juice of one lemon

Nutrition Facts

Yield: 6-8 servings

Approximate Nutrient Content per serving:

Calories: 310

Calories From Fat: 198

Total Fat: 22.9g

Saturated Fat: 4.3g

Cholesterol: 9mg

Sodium: 209mg

Total Carbohydrates: 23.9g

Dietary Fiber: 5.5g

Sugars: 4.8g

Protein: 5.9g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Cook quinoa according to package instructions, set aside to cool. While the quinoa is cooking, make dressing. Whisk together the dressing ingredients. Store in fridge until ready to use.

Mix together the bell pepper, cherry tomatoes, onion, avocado, parsley and cooled quinoa. Add in feta cheese. Mix dressing if separated and toss with quinoa salad.

Note: If planning to make salad in advance, follow directions as written above, except leave out the avocado in order to avoid browning. Add in avocado right before serving.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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