1 c. quinoa (I used a mix of white, red, and black organic quinoa)
2 c. water
1 tsp garlic finely chopped
½ medium red bell pepper
1 small yellow heirloom tomato
1 small shallot sliced thinly
½ medium cucumber (quartered lengthwise and sliced)
1 avocado (chopped)
3 tbsp avocado oil
2 tbsp white balsamic vinegar
1 tbsp water
2 large roasted red pepper
Salt/pepper to taste
- Boil quinoa in water for 15 minutes, turn off and cover with lid and let rest for 10 minutes.
- While quinoa is resting chop up all vegetables.
- Fluff quinoa when cooled and add to a large mixing bowl with all vegetables.
- Blend all dressing ingredients in a mixer.
- Dress salad and enjoy!