Strawberry Quinoa Salad
Vegan Gluten-Free Vegetarian Dairy Free
| 1/2 cup BBF Avocado Oil Mayo | |
| 1/2 cup light sour cream | |
| 1 cup grated parmesan cheese | |
| 1 (14 ounce) can artichoke hearts, drained | |
| 1/2 cup minced red onion | |
| 1 Tbsp lemon juice | |
| 1 cup frozen spinach, water squeezed out | |
| 1-2 jalapeños, chopped | |
| 2 tsp garlic, minced | |
| 1/2 tsp pepper |
1. Preheat oven to 400°F.
2. In a medium bowl mix all ingredients until well combined. Transfer to a round baking dish and bake for 40 minutes. Set oven to broil and broil for 5 minutes or until top is golden. Let cool for at least 5 minutes before serving.
3. Serve with vegetable crudités and/or pita chips.
CALORIES 160 • FAT 14G • PROTEIN 6G • CARBS 6G • FIBER 1G • SERVES 10