Friday, May 8, 2015

Avocado Quinoa Bowl

Here’s a quick, yet filling salad to try on a busy Friday night!  I started with a recipe from Chloe’s Vegan Italian Kitchen, and then just fiddled with the ingredients, based on what I had at home.

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  • 1 bunch of fresh basil
  • 1/4 cup walnuts, cashews, or almonds (I used almonds)
  • 2 avocadoes
  • 2 tblsp lemon juice
  • 2 garlic cloves (I used 2 tblsp jar garlic)
  • 1/2 cup olive oil
  • 1 1/2 tsp salt
  • pepper
  • 4 cups cooked quinoa (I used the red quinoa)
  • 1 cup cherry tomatoes
  • 3 scallions, chopped
  • crushed red pepper flakes to taste


  1. The cookbook says to “combine basil, walnuts, avocados, lemon juice, garlic, oil, salt, and pepper in a food processor.  Process until smooth.”  I only combined the chopped basil, lemon juice, garlic, oil, salt, pepper, scallions, and red pepper in a bowl and just whisked the ingredients together.
  2. Pour the sauce on the quinoa and mix well.  Top with tomatoes, avocado, nuts, and any other toppings you think look tasty – I added corn and black olives.


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