INGREDIENTS
1
Avocado
1/2 cup
Cherry tomatoes
1/4 cup
Medjool dates, pitted and chopped
2 tbsp
Mint
1/4 cup
Parsley
1/4 cup
Raisins
1/4 cup
Red onion
1 cup
Snap peas
1/4 cup
Kalamata olives, pitted and halved
2 tbsp
Lemon juice
2 cups
Quinoa, cooked
1/4 tsp
Black pepper
1/2 cup
Red pepper
1/4 tsp
Sea salt
1/4 cup
Olive oil, extra-virgin
1/4 cup
Pistachios