Heart-Healthy Quinoa Salad with Avocado and Seeds

1.Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness.

2.In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/4 teaspoon sea salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is tender.

3.Remove saucepan from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.

4.While the quinoa cools, prepare the vegetables: dice the avocado, halve the cherry tomatoes, dice the cucumber, and finely dice the red bell pepper.

5.In a large mixing bowl, combine the cooled quinoa, avocado, cherry tomatoes, cucumber, red bell pepper, pumpkin seeds, sunflower seeds, and chopped parsley.

6.In a small bowl, whisk together the olive oil, lemon juice, black pepper, and garlic powder. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.

7.Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavor integration.