Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons fresh lemon juice
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1 garlic clove, minced
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sea salt & freshly ground black pepper
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1 cup quinoa, rinsed and drained
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2 cups water
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2 cups chopped fresh spinach
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1 medium avocado, peeled and chopped (about 1 cup)
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2 tablespoons seasoned rice vinegar
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1 cup roasted chicken, shredded (about 4 oz.) or 1 cup cooked shrimp, cut in pieces
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1/4 cup thinly sliced green onion
Instructions
- Whisk together the first five ingredients in a small bowl to make the vinaigrette.
- Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
- Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
- Suggest doubling recipe if making for a larger group of people.