- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
SlimCado and olive quinoa salad
Red quinoa really brings color to this dish, contrasting beautifully with the avocado. Have this salad top a leafy green salad that you can quickly toss together for a weekday dinner.
- 1 cup red quinoa
- 1 SlimCado avocado, cut in half, seed discarded, peeled
- 8 oz. pre-chopped red/green/yellow peppers (or one pepper chopped)
- 2 limes
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1" fresh ginger
- 1 tsp cumin
- 1 tsp coriander
- 1/4 cup slivered almonds
Prepare the quinoa as directed on the package. Scoop into a large mixing bowl.
Chop the SlimCado avocado into bite-sized pieces, add to the bowl along with the chopped peppers and the juice of two limes. Gently toss to mix.
In a small bowl, add the oil, salt, pepper, ginger, cumin, and coriander. Use a whisk to combine. Add to the large bowl. Toss gently to combine.
Serve warm or refrigerate (with plastic wrap covering surface) 2 hours to serve cold.