Spring Carrot, Radish, and Quinoa Salad with Herbed Avocado



The earthy tastes of quinoa, carrots, and radishes come together in this fresh spring salad with the creamy richness of herbed avocado. The tangy lemon dressing brings all the flavors of the salad together to make a tasty and healthy dish.

Ingredients:
  • 1 cup quinoa
  • 2 cups water
  • 2 large carrots, thinly sliced
  • 1 bunch radishes, thinly sliced
  • 2 ripe avocados, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • Juice of 2 lemons
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

Rinse the quinoa under cold water and drain

In a medium saucepan, bring 2 cups of water to a boil

Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed

Remove the quinoa from heat, fluff it with a fork, and let it cool to room temperature

In a large bowl, combine the cooked quinoa, sliced carrots, sliced radishes, diced avocados, chopped cilantro, mint, and parsley

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing

Pour the dressing over the salad and toss to combine all the ingredients

Serve the salad immediately, or refrigerate for later use

Garnish with additional herbs if desired

Enjoy your Spring Carrot, Radish, and Quinoa Salad with Herbed Avocado!


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