Not only are these vegetarian teriyaki portobello mushrooms burgers a beautiful dish but they are also delish! The Asian flavors blend well with the meaty flavor of the mushroom and provides a perfect alternative to the high fat/high calorie hamburger. Shave off the...read more
Try our quinoa avocado salad! It’s a delicious spin to a quinoa dish, the zip of the cardamom mixed with the creamy avocado and cashew butter creates a salad to remember! This colorful salad is packed with protein and fiber to keep you full all day long. You’ll #TasteTheDifference!
1/2 c uncooked quinoa, rinsed and drained
1 c water
1/3 c diced red onion
1/2 c fresh spinach, shredded
2 Roma tomatoes, seeded and finely chopped
2 T lemon juice
1 T olive oil
1 ripe avocado, halved, seeded, and chopped
1/3 c crumbled feta cheese
spinach leaves for salad
Step By Step Quinoa Avocado Salad Recipe Directions:
Step 1: In a 1-1/2-quart saucepan combine quinoa and water.
Step 2: Bring to boiling; reduce heat.
Step 3: Simmer, covered, about 15 minutes or until liquid is absorbed.
Step 4: Transfer quinoa to a medium bowl.
Step 5: Add tomato, spinach, avocado and onion; stir to combine.
Step 6: In a small bowl, whisk together lemon juice, Betsy’s Best Gourmet Cashew Butter and oil. Add to quinoa mixture; toss to coat.
Step 7: Place spinach leaves on 4 salad plates.
Step 8: Spoon quinoa mixture over spinach greens. Sprinkle with some of the feta.
Step 9: Enjoy your quinoa avocado salad!
Makes 4 main-dish servings.