Peruvian Superfoods: Quinoa Pichuberry Salad

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Here, textures and fresh flavors meld for a simple, yet satisfying quinoa summer salad. Try it as an accompaniment to chicken or fish, or dress it up with olives and feta for a heartier stand-alone dish.

Ingredients

1 cup cooked red or white quinoa

1 small avocado, sliced

3 ounces pichuberries, quartered

Juice of one orange

Salt to taste

Directions

Combine the quinoa, avocado, and pichuberries in a bowl and squeeze the fresh orange juice on top. Season with salt and gently fold together.

Serves: 2;  Serving Size: 1 cup

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