Rated 5.0 stars by 1 users
Entrees
Camping-Friendly
2 - 4 servings
15 minutes
0 minutes
1 cup Melissa’s Cooked Quinoa
½ avocado, diced
½ cup Melissa’s Fire Roasted Sweet Red Bell Peppers, drained and chopped
¼ cup Melissa’s sun-dried tomatoes, chopped
¼ cup Melissa’s Steamed Chickpeas
2 tbsp toasted pumpkin seeds
1 tbsp olive oil
1 tsp Melissa’s Himalayan Pink Salt
½ tsp Melissa’s Rainbow Peppercorn, freshly ground
Melissa’s Costa Azul Hot Sauce, to drizzle
In a large container, combine Melissa’s Cooked Quinoa, chopped Fire Roasted Sweet Red Bell Peppers, sun-dried tomatoes, and Melissa’s Steamed Chickpeas.
Drizzle with olive oil, then season with Melissa’s Himalayan Pink Salt and freshly ground Rainbow Peppercorn. Toss well.
Top with diced avocado and toasted pumpkin seeds.
Finish with a generous drizzle of Melissa’s Costa Azul Hot Sauce.
Serve at room temperature.
