Instructions:
In a large bowl, combine the cooked quinoa and sun-dried tomatoes.
Gently fold in the diced avocado.
Drizzle with olive oil, and season with salt and pepper.
Toss lightly to mix without mashing the avocado.
Garnish with fresh basil leaves and serve immediately.
Serving and Storage Tips:
Serve chilled or at room temperature.
Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 24 hours (note: avocado may brown slightly).
Add a splash of lemon juice to preserve color and flavor if storing.
Variations:
Add grilled chicken or tofu for protein.
Replace quinoa with couscous or farro for a different texture.
Mix in some feta cheese or olives for a Mediterranean twist.
FAQs:
Q: Can I make this ahead of time?
A: Yes, though it’s best eaten fresh. Prep the quinoa and tomatoes ahead, then add avocado just before serving.
Q: Is this recipe vegan and gluten-free?
A: Yes! It’s naturally both vegan and gluten-free, making it perfect for a variety of dietary needs.
Q: What makes this dish unique?
A: It’s a flavor-forward, fresh, and completely original combination of ingredients—no recycled ideas, just bold taste.
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