INGREDIENTS
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2 cups tri-color quinoa, cooked
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1/4 cup red onion, small dice
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1/2 cup cucumber, small dice
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1/2 cup tomatoes, small dice
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2 Tablespoons fresh cilantro, chopped
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2 Tablespoons olive oil
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1 teaspoon red wine vinegar
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1/2 teaspoon salt
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4 avocados, halved and pitted