Quinoa again! Aside from the greens and a cucumber, all the other ingredients in this one were leftovers or odds and ends in my fridge. The quinoa and chives were from dinner and my friend donated some celery to me from her CSA box. There’s nothing interesting about preparing this, but I had to take one picture on my new cutting board. I got a really good deal on it at Peppercorn in Boulder, CO on Pearl St.
Ingredients
makes 5 servigns
- 1 cup of celery, thinly sliced
- 1.5 cups of baby carrots, sliced
- 1 medium cucumber, quartered and sliced
- 1 cup quinoa
- 1.5 cups water
- 2 avocados, cubed
- 2 bags of greens
Dressing:
- 2 Tablespoons of chives, minced
- 1 Tablespoon of white wine vinegar
- 1/4 cup olive oil
- salt & pepper to taste
Rinse quinoa with water. Cook quinoa: add quinoa to water and bring to a boil. Once boiling, turn down to simmer and cover for about 15 minutes. Slice celery, carrots and cucumbers.
Mix chives, vinegar, olive oil, salt and pepper to make dressing. Pour dressing over greens, veggies and quinoa and toss. Top with avocado.
