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Quinoa and Avocado Chimichurri Salad
5 from 3 votes

Quinoa and Avocado Chimichurri Salad

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

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.

Notes

  • adapted from Vegetarian Times
  • Vegetarian Times