1 cup , quinoa (any color) 1 dry pint cherry tomatoes , (about 25-30) quartered 1 red bell peppers, (or other color) cubed 1/2 cup , Kalamata olives sliced 1 avocado, cubed 1/4 cup pine nuts Oil-Free Avocado Dressing 1 avocado, roughly diced 1 Tablespoon lemon juice 2 Tablespoons red wine vinegar 1 Tablespoon Dijon mustard 1/2 teaspoon dried oregano salt and pepper, to taste About 3 Tablespoons water, as needed to thin out the dressing
Prepare the quinoa according to the package directions on the stove or in an Instant Pot. Refrigerate until cool.
In a large bowl, combine the quinoa, tomatoes, bell pepper, olives, and pine nuts. Blend the dressing ingredients together using a blender or immersion blender. Add a little more water if the dressing is too thick.
Pour the dressing over the salad and toss well to combine. Refrigerate until ready to serve.
Try adding your favorite ingredients to this salad such as chickpeas (garbanzo beans), black or green olives, chopped spinach, or capers.
Calories: 369 kcal | Carbohydrates: 40 g | Protein: 9 g | Fat: 25 g | Saturated Fat: 3 g | Sodium: 316 mg | Potassium: 839 mg | Fiber: 11 g | Sugar: 2 g | Vitamin A: 1145 IU | Vitamin C: 49.5 mg | Calcium: 45 mg | Iron: 3.3 mg
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