Holiday Crunch Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocados
  • 1 cup Italian parsley
  • 1/2 Lime, zest and juice
  • 1/2 Orange, zest and juice
  • 1 cup Pomegranate seeds
  • 4 Scallions

• Pasta & Grains

  • 4 cups Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/4 tsp Cinnamon
  • 1/4 tsp Pepper, Cracked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

Found on feastingathome.com

Description

Ingredients

• 4 cups cooked quinoa
• 1 cup pomegranate seeds
• 4 chopped scallions
• 1 cup chopped Italian parsley
• ½ cup toasted sliced almonds
• ½ lime - zest and juice
• ½ orange- zest and juice
• ⅓ cup olive oil
• ½ teaspoon salt, more to taste
• ¼ teaspoon cracked pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• 1-2 chopped avocados

Directions

• Place cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
• Toss with olive oil, orange juice and zest, salt and spices.
• Taste and adjust salt. Gently fold in the avocado right before serving ( or serve the avocado on the side, if wanting to keep leftovers)