Recipe Video
Instructions
Prepare the Base
1 minuteOpen the Quinopea and pour it into a mixing bowl. It can be enjoyed warm, at room temperature, or chilled—your choice.
Prep the Veggies
5-10 minutesDice the red onion, bell pepper, cucumber, tomato, cilantro, and avocado. Add them to the bowl with the Quinopea.
Add Citrus
1 minuteSqueeze fresh lemon juice over the mixture.
Mix & Serve
1 minuteToss everything together until well combined. Serve immediately and enjoy!
Cooking Tips
- Dice vegetables small for best texture distribution.
- Add lemon juice right before mixing to keep vegetables crisp.
- Mix gently to avoid mashing the avocado.
- Use ripe avocado so it blends smoothly into the bowl.
Storage Tips
- Use within 2 days due to avocado.
- Store avocado separately if prepping ahead.
- QuinoPea base lasts 3–4 days alone.
Chef Notes
- Olive oil + lemon juice creates a simple, clean dressing.
- This bowl is colourful and nutrient-dense—great for light lunches.
Substitutions
- Avocado → hummus or tzatziki.
- Bell pepper → carrot, radish, or cucumber.
- Lemon → lime or vinegar.
Variations
- Mediterranean: Add olives and feta.
- Protein Boost: Add tofu, salmon, or chickpeas.
- Spicy Version: Add chili oil or jalapeños.
Frequently Asked Questions
Absolutely — add avocado fresh on the day of eating.
Yes — warm QuinoPea lightly before mixing.
Any vinaigrette works well.
Recipe Details
Prep Time:
5-10 minutesCook Time:
1 minuteServing Size / Yield:
4 servingsCuisine Type:
CanadianDish Type:
Lunch / Meal Prep / SaladNutrition Facts
Carbohydrates:
Ingredients
QuinoPea
1 pouch
Bell Pepper
1
Small Cucumber
1
Red Onion
½
Avocado
½
Lemon
½
Cilantro
Your preference
Olive Oil