For the quinoa:
- 3 cups quinoa, cooked
- 2 cups cherry tomatoes, halved
- 2 cups spinach leaves
- 1/2 cup Avocado Cilantro Dressing (recipe below)
- a few handfuls of crushed almonds
- grilled zucchini
For the dressing:
- 1 avocado
- 1 garlic clove, peeled
- 1/4 cup cilantro, roughly chopped
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 TBS fresh lime, lemon juice or white vinegar
- 3 TBS olive oil
- 1/4 tsp. Kosher Salt
- 1/4 tsp. freshly ground black pepper
- 1/3 cup water
For the Quinoa:
If possible, cook the Quinoa in advance and allow it to cool for a few hours. Toss all the ingredients together to combine adding dressing as desired.
For the dressing:
Place all ingredients in a food processor or blender and process until smooth, scraping down the sides a few times. To thin the dressing, add water, a little at a time, until dressing reaches desired
consistency. You may use more or less of the 1/3 cup of water. Dressing can be stored in an air-tight container in refrigerator for 1 to 2 weeks.