Warm Quinoa-Avocado Salad with Sautéed Vegetables

Staying true to my quest for no-dairy and low gluten meals - this concoction is a winner! Super healthy and not needing any dressing, this dish will have you smiling with the first bite. The fresh parsley and basil-coated avocado bits are the star of this meal. Hope you enjoy it as much as I did tonight!

Serves 1

1 cup Quinoa
A few leaves of fresh basil, chopped
1 tablespoon chopped fresh parsley
1/4 of a red bell pepper, chopped
1 stalk of celery, chopped
1/2 cup chopped mushrooms
1 avocado, chopped
1 tablespoon olive oil
Salt and Pepper to taste.

Cook Quinoa according to package directions. You will end up with 4 servings of Quinoa after it is cooked, but you will use only 1/4 of the batch for this recipe. Save the rest in your fridge for use over the next few days. keeps well in fridge.

Put chopped avocado, chopped parsley, and chopped basil leaves in a small bowl and mix lightly until avocado is "dressed" with the herbs.

While Quinoa is cooking, sauté celery, mushrooms, and red pepper in 1 Tablespoon of olive oil in a frying pan. Sauté until soft.

Put 1/4 of the batch of Quinoa on a plate and top with sautéed vegetables, and then top with Avocado mixture.

Enjoy!

Quinoa over Salad dressed with a Dijon-Tahini dressing

This was dinner tonight and it is so healthy and satisfying! I love eating this while the Quinoa is still warm....it makes for a comforting dish. The heat from the dressing adds a wonderful spiciness as well.

1 cup cooked Quinoa
2 cups baby spinach/spring greens mix
a few cherry tomatoes

Dressing:

2 tbsp soy sauce - low sodium
1 clove garlic
1/4 cup chopped white onion
1/3 cup Tahini
1/8 tsp ground pepper
1/4 cup dijon mustard
2/3 cup water

Put dressing ingredients in a blender and blend until smooth

To Serve:


Fill plate with salad greens. Top with warm Quinoa, and then pour dressing on top to taste. Place a few cherry tomatoes on top. Enjoy!