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Quinoa Avocado Tabbouleh

kept byDAPHNE
recipe bytoriavey.com
Notes: 

Servings: 4 side servings
Prep Time: 15 minutes
Cook Time: 1 hour

In this modern take on tabbouleh salad, I’ve replaced bulgur with quinoa and added ripe avocado and pine nuts. Creamy dairy-free basil dressing.

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Ingredients: 

1 cups quinoa
1.5 medium vine-ripened tomatoes (12 oz. total), diced
0.5 ripe avocado, peeled and diced
0.5 Persian cucumber, peeled and grated
0.13 cup toasted pine nuts
0.13 cup chopped flat leaf parsley, fresh basil or mint
2 cups salad greens (arugula, spinach or spring greens work well)
Salt and pepper to taste
Dressing Ingredients
0.13 cup chopped fresh basil leaves
1 tbsp fresh lemon juice
0.5 tbsp mayonnaise
0.5 tsp honey or agave nectar
0.13 tsp salt
0.13 cup extra virgin olive oil


 

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