Quinoa Spring Salad

Name: Quinoa Spring Salad
Cuisine: Mediterranean
Ingredients: 1 cup of cooked quinoa (tightly packed); 1 cup of leafy greens (baby spinach, kale, … get creative!); 1 cup of cherry tomatoes, chopped; 1/4 cup of olives (I like to use kalamata olives for this recipe); 1 cucumber, diced or sliced; 1 cup of loosely packed fresh basil leaves, roughly chopped or shredded; 1 to 1/2 avocado, cut in small chunks; sea salt & pepper to taste; Sprinkle of red hot chili flakes (Feel free to omit this if you don’t like it too hot); Optional 1-2 Tbsp of sunflower seeds (for extra crunch); for the vinaigrette; 3 Tbsp of extra virgin olive oil; 1/2 garlic clove, finely minced or crushed; 2 Tbsp of fresh lemon juice or Apple Cider Vinegar; Sea salt & pepper to taste; Optional drizzle of tamari sauce.; More; Click to print (Opens in new window)