Quinoa Salad with Queso Fresco

6 Steps to complete

• 1
  Pour 2 cups of water into a medium sized pot and bring to a boil over high heat. Add the rinsed quinoa, ¼ teaspoon of salt and 1 bay leaf. Cover; reduce heat to medium and cook for 15 minutes.
• 2
  While the quinoa is cooking, in a small bowl, whisk vinegar, salt, honey, adobo sauce, oregano, mint, and black pepper. Slowly add grape seed oil, whisking until emulsified.
• 3
  Spread the cooked quinoa on a pan sheet. Remove bay leaf and set aside to cool.
• 4
  In a medium bowl combine artichoke, tomatoes, bell pepper, cucumber, fresh thyme, V&V SUPREMO® Brand Queso Fresco Cheese, and quinoa.
• 5
  Stir the dressing again. Add to the salad and toss well.
• 6
  Serve the salad and garnish with slices of avocado on top.