Pesto Quinoa Avocado Cucumber Tomato Salad

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 1 cup Basil
  • 3 heaping cups Cucumber
  • 1 cup Red onion
  • 4 heaping cups Tomato

• Condiments

  • 1/3 cup Lemon juice, fresh
  • 2 tbsp Tahini

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Sea salt

• Liquids

  • 2 Splashes of water

Found on cearaskitchen.com

Description

Ingredients

• 1 cup quinoa
• 3 heaping cups cucumber, chopped (1 larger cucumber)
• 4 heaping cups tomato, chopped (4 large tomatoes)
• 1 cup red onion, diced (2 small red onions)
• 2 avocados, chopped
• 1 cup basil
• 2 tbsp tahini
• ⅓ cup fresh lemon juice
• ½ tsp sea salt
• a couple splashes of water

Directions

• Rinse quinoa very well (this takes away the bitter aftertaste of quinoa) and cook in 2 cups of water. While the quinoa is cooking, prepare the vegetables.
• Cut all the veggies (see photo for size) and toss into a large bowl.
• Prepare the lemon pesto vinaigrette by blending all the ingredients (basil, tahini, lemon juice and sea salt) together. Add in a couple splashes of water if necessary. I used an immersion stick blender.
• Once the quinoa is cooked, fluff it with a fork and rinse it under cold water to cool it down. Leave the quinoa to cool for 10 minutes covered in the fridge before adding it to the chopped up vegetables.
• Add the cool quinoa to the chopped vegetables and toss it with the lemon pesto vinagrette.
• Garnish with fresh basil. This salad tastes even better the next day once the flavors have had time to marinate!