This crisp and fresh salad can be a stunning side dish to summer fare, or a satisfying lunch thats easy to pack for work or school.
Plus, it just happens to be gluten-free and vegan!
Keep reading for the recipe…
Cooked quinoa is combined with cucumber, red bell pepper, corn, jalapeño and cilantro. It is tossed in a light and easy dressing using grapeseed oil and red wine vinegar, and then finished off with fresh avocado and a twist of lime.
Ready to make this "Southwest Quinoa Salad with Avocado?"
Follow this link for the recipe –> http://ift.tt/1m1QNV1
via The Daily Dish http://ift.tt/VnuwWP
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