Ingredients

• 1/2 cup dry quinoa* Ingredients
• 1 cup filtered water Ingredients
• 2 cups spinach Ingredients
• 3 carrots, chopped Ingredients
• 3 stalks celery, chopped Ingredients
• 2 orange or red beets, finely sliced** Ingredients
• 1/2 red onion, finely chopped Ingredients
• 1 ripe avocado, chopped Ingredients
• 1/4 cup cilantro, chopped Ingredients
• 1/3 cup extra-virgin olive oil Dressing
• Juice from one large lemon Dressing
• 1 tsp dried Italian herbs Dressing
• 1 fresh garlic clove minced Dressing
• Sea salt Dressing
• Pepper Dressing

Instructions

1. Combine quinoa and water in a pot. Bring to a soft boil on stovetop. Reduce to a simmer with lid on. Stirring every so often until you see the outer ring of the quinoa separate. This is when it's fluffy and perfect (about 15 minutes max).
2. In a large salad bowl, combine all the ingredients except the avocado, dressing and seasoning. Once quinoa is ready, mix it in with the salad. You want the quinoa to be hot so it warms the ingredients. Drizzle dressing over top of salad and top with chopped avocado, cilantro, sea salt and pepper.