Cold Chicken Quinoa Avocado Salad

This is a summer-favorite of my family. It has a great fresh flavor and is so easy for a weeknight meal. The avocado is a fun alternative to a mayo dressing. Serve alone, on top of lettuce, or in a whole wheat pita.

INGRIDIENT

1 cup water

½ cup red quinoa

2 avocados, peeled and mashed

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

salt and ground black pepper to taste

1 pound cubed cooked chicken, chilled

2 tomatoes, seeded and chopped

2 tablespoons chopped scallions

DIRECTION

Step: 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.

Step: 2

Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.

Step: 3

Combine quinoa, chicken, tomatoes, and scallions in a bowl; add avocado dressing and toss to coat.