Quinoa Veggie Bowl with Avocado & Cilantro Drizzle

Wednesday nights in our house are quinoa nights. Quinoa is an allergy-friendly whole grain that's packed with protein and nutrients. I typically whip up a big pot of quinoa and top it with whatever we have in our fridge. Tonight's bowl features fresh, citrusy cilantro, picked right out of my garden. I mixed it with extra virgin olive oil, himilayan salt, lime and avocado to make a light dressing that adds bold flavor. Enjoy!

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Quinoa Veggie Bowl with Avocado & Cilantro Drizzle

• 1 1/2 cups quinoa, uncooked

• 3 cups water

• Himilayan salt

• See ingredients for avocado cilantro dressing

• Grape tomatoes, halved

• Scallions, sliced thin

• Red bell pepper, diced

• Avocado, diced

• Carrots, peeled and shredded

• Cucumber, diced

• Avocado, diced

1. Cook quinoa in 3 cups water and Himilayan salt, according to directions on package.

2. Serve quinoa in a bowl and top with all other ingredients.