Quinoa and Avocado Chimichurri Salad

Name: Quinoa and Avocado Chimichurri Salad
Yield: 1 serving
Ingredients: 3 cloves garlic; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; ½ teaspoons red pepper flakes; ½ teaspoons oregano; ¼ cup extra virgin olive oil; kosher salt; black pepper; ¼ cup cilantro; ¼ cup parsley; 2 avocado; 2 cups spinach; 1 cup red bell pepper; 2 cups quinoa; ¼ cup feta cheese

User Reviews

5

3 reviews

Excellent

Course
Salad, Condiments, Lunch, Others
Cuisine
American, Vegetarian

Quinoa and Avocado Chimichurri Salad

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

3 cloves garlic minced
2 tablespoons lemon juice fresh
2 tablespoons red wine vinegar
½ teaspoons red pepper flakes
½ teaspoons oregano dried
¼ cup extra virgin olive oil fruity flavored
kosher salt freshly ground
black pepper freshly ground
¼ cup cilantro chopped
¼ cup parsley chopped, fresh
2 avocado peeled, pitted, and sliced
2 cups spinach fresh
1 cup red bell pepper sliced, roasted
2 cups quinoa cooked to package directions
¼ cup feta cheese crumbled

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Instructions

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Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley.
Add spinach, roasted red bell pepper, quinoa and avocado to a bowl and dress with chimichurri sauce. Garnish with feta cheese and serve with flaxseed crackers if desired.