cookware
- small saucepan
- whisk
- large bowl
1 | If using chia gel in place of oil, combine 0.75 teaspoon chia seeds with 2 tablespoons of water. Mix well and set aside. |
2 | In a small saucepan, bring the vinegar to a simmer. Add red onion and salt and remove from heat. Allow to cool completely. Drain onions, reserving liquid in a small bowl. Add olive oil (or chia gel) and basil and whisk together. |
3 | In a large bowl combine reserved onions, spinach, quinoa, roasted red pepper, mango, pineapple and avocado. Toss with dressing and top with nuts if desired. |
notes
Wait to top the salad with avocado until just before serving to prevent discoloration.
