This was one of those last-minute, thrown together concoctions that has stayed on my meal rotation. I love it. It tastes fresh and healthy, yet substantial. From the ingredient list, it may look ho-hum, but the the tastes and textures are quite scrumptious. I hope you like it, too!
-1 to 2 avocados (peeled and thinly sliced)
-2 T. toasted sunflower seeds
-1/2 C. sprouts -or- 1 tomato, diced
-2/3 C. Yumm-y Sauce
-2 C. cooked and cooled Quinoa (I like Inca Red)
-a light vinaigrette, if desired
In a shallow dish, layer all of the Quinoa. Spread with Yumm-y sauce. (I find it easier to do this with a spoon that I periodically dip in warm water to ease the spreading of the sauce). Sprinkle with sunflower seeds. Layer the avocado slices in a circular design. Sprinkle on the sprouts or tomatoes in the middle. Serve immediately or chill--- if you must wait to serve the dish, wait to add the avocados because they will brown.
My preference is sprouts on the top, but I did not have any for these photographs, so I used the optional tomatoes instead.
I enjoy this dish unadulterated, but some people like to sprinkle it with a T. or so of a vinaigrette. Experiment and enjoy!