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Ingredients
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Base
Vegetables
Dressing
Method
Preparation of Base
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Preparation of Vegetables
- 2
Chop the Vegetables
While the quinoa is cooking, chop the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Dice the avocado and set aside to add later. Finely chop the fresh cilantro.
Preparation of Dressing
- 3
Mix the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 tablespoon of honey or agave syrup, 1 teaspoon of cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
Combine and Serve
- 4
Combine Ingredients
In a large bowl, combine the cooked quinoa, chopped vegetables (red bell pepper, zucchini, cherry tomatoes, red onion), and cilantro. Drizzle the dressing over the mixture and toss gently to combine everything evenly.
- 5
Serve
Top the salad with diced avocado just before serving to prevent browning. Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold salad.
