Hearty Quinoa Salad w/ Avocado and Veggies



  • 4 cups cooked and cooled organic quinoa (for enhancing flavor, lightly toast quinoa before cooking in water with a little olive oil)
  • 1 whole package organic cherry tomatoes, halved
  • 1 cup fresh micro-arugula (trade for cilantro or italian parsley, chopped)
  • 2-3 medium organic avocados, cut into chunks
  • 3/4 cup roasted italian zucchini (to roast, toss zucchini and carrot pieces in organic coconut oil with a bit of sea salt and pepper; roast at 400 degrees until brownish on top)
  • 3/4 cup roasted organic carrots
  • 2 teaspoons onion powder
  • 1 tablespoon garlic powder
  • Juice of 2 limes
  • Himalayan sea salt to taste

Toss all of these ingredients together in a big bowl.  Serves about 8.

Add in some organic chicken if you like, and serve on a bed of greens as a full meal!

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