img_6084Quinoa, Tomato and Spinach Salad – 4 Servings – 2 Cups Each – (Calories 424 – Fat 23.8g – Carb – 45.5g – Protein 10.7g)

In the spirit of the holidays we decided to create a festive holiday salad using hints of red from the tomatoes and green from the avocado and spinach.  This serves 4 as a main dish or 6 as a side dish.

(The recipe below is Vegan) If you want to add chicken, see recipe below. 

1 cup dry quinoa (We used tri-color blend)
2 medium avocados
Juice from 1 Lime
Salt & Pepper
3 oz. baby spinach
8 oz. cherry tomatoes
3 green onions
Chopped Roasted Almonds

{For the dressing}
1-2 cloves garlic, minced (we used 2)
2 Tbsp. red wine vinegar
2 Tbsp. olive oil (omit for oil-free)
1/8 tsp. salt

Cook the quinoa according to package directions.
Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions, half the cherry tomatoes, and dice the avocado. (Sprinkle Avocado with 1/2 of lime and salt and pepper to taste.)
When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
Add the green onions, tomatoes, and dressing. Stir to combine.
Add the avocado and lightly toss. Finish with other 1/2 of lime and additional salt and pepper to taste)
Serve immediately or refrigerate to let flavors blend more.
Top with almonds when ready to eat.

(Chicken Breast Addition) – Season one chicken breast with salt and pepper, 1/2 tsp of lime juice and 1/2 tsp of minced garlic. Spray saute pan with cooking spray, or 1tbsp of olive oil. Heat on medium high until hot. Place chicken breast in pan and cook both sides until no longer pink inside. Slice into small pieces and serve with salad.