From: Andina Restaurant, Portland. Yield: 12 servings. 3 fresh California avocados for garnish as needed for garnish, basil oil Quinoa Avocado Salad (12 servings, ⅝ cups each): 4 cups red quinoa, cooked and chilled 4 cups white quinoa, cooked and chilled 2 large fresh California avocados, peeled, seeded, diced ¼" (a large avocado weighs about 8 oz. as purchased) 2 Roma tomatoes, seeded, diced ⅛" ¼ cup fresh parsley, chopped ½ cup fresh ...
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