Roasted Avocado and Quinoa Salad
1 avocado, pitted, sliced and skin removed
4 tablespoons olive oil, divided
salt and fresh ground black pepper to taste
2 tablespoons lemon juice
1/4 red onion, sliced thin
1 bunch arugula, trimmed
1/2 quinoa, cooked
Preheat oven to 400 degrees F.
Arrange avocado slices on a small baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive and season with salt and pepper. Bake for 15 minutes or until golden around the edges.
In large salad bowl, combine lemon juice and onion; add salt and black pepper to taste, and let stand for five minutes. Add arugula and quinoa. Drizzle remaining tablespoons of olive over salad and toss to coat. Add avocado, and gently combine until lightly dressed.
4 tablespoons olive oil, divided
salt and fresh ground black pepper to taste
2 tablespoons lemon juice
1/4 red onion, sliced thin
1 bunch arugula, trimmed
1/2 quinoa, cooked
Preheat oven to 400 degrees F.
Arrange avocado slices on a small baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive and season with salt and pepper. Bake for 15 minutes or until golden around the edges.
In large salad bowl, combine lemon juice and onion; add salt and black pepper to taste, and let stand for five minutes. Add arugula and quinoa. Drizzle remaining tablespoons of olive over salad and toss to coat. Add avocado, and gently combine until lightly dressed.
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