Ingredients

The following ingredients have 3 Servings
  • 1/2 cup rainbow quinoa ( + 1 cup water)
  • 2 large California Avocados (halved, pits and peel removed)
  • 3 cups romaine lettuce (chopped )
  • 2 tbsp Sriracha Mayo
  • 2 tbsp Creamy Balsamic Vinaigrette
  • 1/2 red bell pepper (diced)
  • salt and pepper

Instruction

  • Rinse the quinoa under cold water and drain. Add quinoa and 1 cup water to a small saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 20 minutes, or until liquid is absorbed. Fluff quinoa with fork.
  • Arrange the halved California Avocados on a two plates filled with the romaine lettuce. Fill each avocado with the quinoa (quinoa can either be warm or chilled).
  • Drizzle the top of each avocado with the sriracha mayo and creamy balsamic vinaigrette. Top with a sprinkle of the diced red bell pepper and season with salt and pepper to taste. Enjoy!