Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds
- cooked quinoa
- chiffonade of basil
- pan seared skinny asparagus
- Marcona almonds
- sliced avocado
- olive oil
- lemon juice
- salt & pepper
- Combined quinoa with basil and arugula and place in an individual bowl.
- Top with asparagus, Marcona almonds and sliced avocado.
- Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.