Breakfast Quinoa Salad
- 1 cup leftover cooked quinoa, cooled
- 1 ripe avocado, diced
- 1 Granny Smith apple, diced
- 1 jalapeno pepper, seeded, membrane removed, finely chopped
- 1 cup fresh blueberries
- 1 cup mango cubes
- 1 cup fresh raspberries
- 2 collard leaves, shredded
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 tbsp cidar vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh ginger, grated
- 1 tbsp liquid unpasteurized honey
- juice of one lime
- Low fat cottage cheese
- Fat free Greek yogurt
- Unpasteurized liquid honey
- Toasted sliced almonds
- Toasted coconut shavings
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds, Toasted (1)
- Avocado, ripe (1)
- Blueberries, fresh (1 cup)
- Coconut shavings, Toasted (1)
- Collard, leaves (2)
- Ginger, fresh (2 tbsp)
- Granny smith apple (1)
- Jalapeno pepper (1)
- Lime, juice of (1)
- Mango cubes (1 cup)
- Mint, fresh (1/4 cup)
- Parsley, fresh (1/4 cup)
- Raspberries, fresh (1 cup)
- Condiments
- Cidar vinegar (2 tbsp)
- Cooking & Baking
- Black pepper (1/4 tsp)
- Liquid unpasteurized honey (1 tbsp)
- Salt (1/2 tsp)
- Unpasteurized liquid honey (1)
- Pasta & Grains
- Quinoa, cooked (1 cup)
- Dairy
- Cottage cheese, Low fat (1)
- Greek yogurt, Fat free (1)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published July 9, 2012 (7 months ago).
51 people saved this recipe.
