Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds
Ingredients
cooked quinoa
chiffonade of basil
arugula
pan seared skinny asparagus
Marcona almonds
sliced avocado
olive oil
lemon juice
salt & pepper
Directions
Combined quinoa with basil and arugula and place in an individual bowl.
Top with asparagus, Marcona almonds and sliced avocado.
Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.
Serve.
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