Quinoa Salad with Avocado Vinaigrette Slice of Jess

We sampled this refreshing salad at the Davidson’s Farmers Market.

It’s the perfect dish to bring to summer potlucks or prep over the weekend for lunches at the office.

Serves 24

For the Salad:

3 cups dry Quinoa
4 cups chopped Greens (we used Romaine)
2 Zucchini, spiralized & chopped
1 cup Cherry Tomatoes, cut in quarters
3 cup chopped Herbs (1c Basil + 1c Parsley + 1c Green Onions)
Queso Fresco or Feta, for serving (optional, omit if dairy free)
Corn Tortilla Chips, for serving

Vinaigrette:

1 cup Olive Oil
6 tbsp. Water
5 small Garlic Cloves
6 tsp. Agave Nectar
Juice of 1 Lemon
Juice of 1 Lime
1 small bunch Parsley
1 Avocado, seeded & peeled
S + P (about ½ tsp. each)

Directions:

Cook Quinoa according to packaged directions; note that 3 dry cups will create 9 cups cooked. Cool in the refrigerator for at least 3 hours prior to making the recipe.
Chop up Vegetables and Herbs and set aside.
Make the Avocado Vinaigrette: Place all ingredients in a high-speed blender or food processor and blend until smooth. Add more water to thin the dressing, if needed.
Mix all ingredients in a very large serving bowl and allow flavors to merry for 10 minutes before serving.
Garnish with Queso Fresco or Feta (omit if dairy-free) and serve with Corn Tortilla Chips.

Note: Sometimes we like to crush up the tortilla chips and serve them on top with the Cheese. Only do this if you are serving right away, as the chips will become soggy after a bit.

A special thank you to everyone that came out to watch the demo!

We really appreciate your support!

To Print:

Quinoa Salad with Avocado Vinaigrette

Serves: 24

Ingredients

For the Salad:
3 cups dry Quinoa
4 cups chopped Greens (we used Romaine)
2 Zucchini, spiralized & chopped
1 cup Cherry Tomatoes, cut in quarters
3 cup chopped Herbs (1c Basil + 1c Parsley + 1c Green Onions)
Queso Fresco or Feta, for serving (optional, omit if dairy free)
Corn Tortilla Chips, for serving
Vinaigrette:
1 cup Olive Oil
6 tbsp. Water
5 small Garlic Cloves
6 tsp. Agave Nectar
Juice of 1 Lemon
Juice of 1 Lime
1 small bunch Parsley
1 Avocado, seeded & peeled
S + P (about ½ tsp. each)

Instructions

Directions:
Cook Quinoa according to packaged directions; note that 3 dry cups will create 9 cups cooked. Cool in the refrigerator for at least 3 hours prior to making the recipe.
Chop up Vegetables and Herbs and set aside.
Make the Avocado Vinaigrette: Place all ingredients in a high-speed blender or food processor and blend until smooth. Add more water to thin the dressing, if needed.
Mix all ingredients in a very large serving bowl and allow flavors to merry for 10 minutes before serving.
Garnish with Queso Fresco or Feta (omit if dairy-free) and serve with Corn Tortilla Chips.
Note: Sometimes we like to crush up the tortilla chips and serve them on top with the Cheese. Only do this if you are serving right away, as the chips will become soggy after a bit.