Quinoa & Spring Veggie Bowls – La Tourangelle

Ingredients

• 4 ripe avocados, diced
• 2 cups quinoa, cooked to package instructions
• 2 cups fresh peas, steamed for 3 min
• ½ thinly sliced red onion
• 1 cup rainbow carrots, sliced and steamed for 3 min
• 2 cups wild greens, the more variety the better!
• ½ cup fresh mint, torn
• 4 eggs, poached or fried
• 2 beets, roasted & diced
• 1 cup of Avocado Oil Dressing (recipe below)
• 2 Tbs Dijon Mustard
• 4 Tbs Apple Cider Vinegar
• 4 Tbs La Tourangelle Avocado Oil
• Salt and Pepper to Taste