Quinoa, Tomato, Avocado, Carrot and Cabbage Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Cabbage1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash the quinoa and put in a pot with water. You'll use two servings of water per each of quinoa.

2. 2

   Step 2

   Once boiling, cover and cook for 15-18 minutes over medium-low heat. Remove and let cool.

3. 3

   Step 3

   In the meantime, wash well the vegetables.

4. 4

   Step 4

   Peel and slice the avocado.

5. 5

   Step 5

   Cut the cabbage into thin strips and grate the carrot. Slice the tomato and cucumber.

6. 6

   Step 6

   For the dressing, mix the lemon juice with the olive oil and add salt and pepper to taste.

7. 7

   Step 7

   Put all the ingredients in a bowl. Mix well with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Tomato, Avocado, Carrot and Cabbage Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.