Quinoa and Avocado Chimichurri Salad
Ingredients
3 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
½ teaspoons red pepper flakes
½ teaspoons dried oregano
¼ cup fruity flavored extra virgin olive oil
kosher salt and freshly ground pepper
¼ cup chopped cilantro
¼ cup chopped fresh parsley
2 avocados, peeled, pitted, and sliced
2 cups fresh spinach
1 cup roasted red bell pepper, sliced
2 cups quinoa, cooked to package directions
1/4 cup crumbled feta cheese
Instructions
- Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley.
- Add spinach, roasted red bell pepper, quinoa and avocado to a bowl and dress with chimichurri sauce. Garnish with feta cheese and serve with flaxseed crackers if desired.
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