I've been kind of obsessed with this salad lately. For the past four days I have eaten it for at least one meal. One morning it was for breakfast because I was hungry and I figured, why not? It is based on this recipe that I found last year and have made a handful of times.
I make mine in single serve portions. At the beginning of the week I will make a batch of quinoa and keep it in the fridge so I can use it as I please. I also keep cucumbers and bell peppers cut up in tupperware containers so that I can't use the "I don't have the time" excuse when it comes to washing and slicing up veggies. You can probably make a few servings of this at once to save even more time, I would just hold the avocado until you are ready to serve it.
Here's what I put in mine:
1/2 to 1 cup red quinoa- depending on how hungry I am
1/2 cup chopped cucumber
1/2 cup chopped bell pepper
1 small chopped tomato
1/2 a avocado cut into cubes
1 Tbsp Lime Juice
1/2 Tbsp Balsamic Vinegar
1/2 Tsp Garlic Powder
Minced Cilantro to Taste- my case a lot
Dash of Salt
Mix all ingredients well. Enjoy immediately or refrigerate for later omitting avocado until serving. Also feel free to play around with the dressing and the add ins. The possibilities are endless.