Submitted by: Cathy Barbee
Prep Time: 10 Minutes
Cook Time: 20 Minutes
This was my first ever taste of quinoa and I've been hooked ever since.
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.