Submitted by: Cathy Barbee
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 1
This was my first ever taste of quinoa and I've been hooked ever since.
2 1/2 oz. cooked chicken
3/4 oz. cashews
2 tbsp. cilantro, bunch, fresh, organic
1 red onion
10 red grapes
1 tbsp. red raspberry vinegar
1 oz. avocado
1/4 c. white quinoa
Toss first 6 ingredients with dressing. Place on a bed of lettuce. Top with avocado cubes. I like it both warm or cold. Can easily change ingredients to fit your allowances.
This tastes much better the second day, so I make several individual servings at once withholding the cashews avocado and grapes to add right before serving.
You can leave off the chicken for a great side salad also.
Here is the raspberry vinaigrette I used for the eating clean website. 1/2 cup avocado oil 1 cup raspberries 1/4 cup honey 1tsp Dijon 3 tablespoons apple cider vinegar Pinch sea salt. Store up to two weeks in fridge.
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