Avocado, Mango and Pineapple Quinoa Salad

• Produce

  • 1 Avocado
  • 1 tbsp Basil
  • 1 Mango
  • 1 cup Pineapple
  • 1/2 cup Red onion
  • 2 cups Spinach or baby arugula

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 Red pepper, roasted
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/3 cup Champagne

Found on wendypolisi.com

Description

Ingredients

• ½ cup chopped red onion
• ⅓ cup champagne, white or red vinegar
• ¾ teaspoon sea salt
• 1 tablespoon basil, chopped
• 2 tablespoons extra virgin olive oil OR ¾ teaspoon chia seeds + 2 tablespoons water
• 2 cups spinach or baby arugula
• 1 cup cooked quinoa
• 1 roasted red pepper, diced
• 1 mango, peeled and diced
• 1 cup diced and peeled pineapple
• 1 avocado, peeled and diced

Directions

• If using chia gel in place of oil, combine ¾ teaspoon chia seeds with 2 tablespoons of water. Mix well and set aside.
• In a small saucepan, bring vinegar to a simmer. Add red onion and salt and remove from heat. Allow to cool completely. Drain onions, reserving liquid in a small bowl. Add olive oil OR chia gel and basil and whisk together.
• In a large bowl combine reserved onions, spinach, quinoa, roasted red pepper, mango, pineapple and avocado. (NOTE: if you are preparing ahead wait until you are ready to serve to add the avocado to prevent it getting discolored.) Toss with dressing and top with nuts if desired.

Nutrition