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.