Ingredients

1 cup cooked red or white quinoa
1 small avocado, diced
3 ounces pichuberries, quartered
Juice of one orange
Salt to taste

Preparation

  1. Combine the quinoa, avocado, and pichuberries in a bowl and squeeze the fresh orange juice on top. Season with salt and gently fold together.
Recipe from Peruvian Power Foods book by Manuel Villacorta, MS, RD

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