Ingredients
- 180 ml (3/4 cup) quinoa
- 1 avocado, diced
- 45 ml (3 tbsp.) lemon or lime juice
- 45 ml (3 tbsp.) canola oil
- 2 green onions, chopped
- Ground salt and pepper
- 2 packages of duBreton sliced smoked ham, chopped
- 1 box of fresh raspberries
- 250 ml (1 cup) snow pea shoots, cut into chunks
Preparations
- In a pan, bring salted water to the boil and cook quinoa for the recommended time. Drain, rinse with cold water and drain again. Set aside.
- In a bowl, mix the lemon juice with the oil, green onions and season.
- Spread the vinaigrette in 4 large Masson jars and add the diced avocado.
- Divide the cooked quinoa between the jars, followed by the ham, raspberries and snow pea shoots.
- Close and refrigerate until ready to eat.
