Quinoa Salad with Vegetables and Avocado
45 min
Under an hour
Sezamo
Ingredients
Preparation method
Ingredients overview
- 200 g white quinoa
- 1 red onion
- 2 cloves of garlic
- 250 g cherry tomatoes
- 1 Fabio cucumber
- 2 ready-to-eat avocados
- 1 bunch fresh parsley
- 1 bunch fresh mint
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon iodized table salt
- 1/2 teaspoon ground black pepper
Preparing the Quinoa
Rinse the quinoa thoroughly under warm running water to remove the bitter taste. Bring 600 ml of water to a boil with a teaspoon of salt. When the water boils, add the quinoa, reduce the heat to low, and simmer for 15 minutes. After cooking, transfer the quinoa to a large bowl and let it cool completely.
Preparing the Vegetables
Finely chop the red onion and garlic. Cut the cherry tomatoes into halves or quarters, and the cucumber into cubes of approximately 2 cm. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and cut it into 2 cm cubes. Finely chop the parsley and mint.
Assembling the Salad
In a large bowl, mix the tomatoes, cucumber, and red onion. Add the olive oil, lemon juice, and red wine vinegar, then mix well. Incorporate the avocado cubes, garlic, aromatic herbs, and cooled quinoa. Mix gently so as not to mash the avocado. Season with salt and pepper to taste.
Chef's tip
For extra flavor, you can lightly toast the dry quinoa in the pot for 1-2 minutes before adding the water.
The salad is even tastier if left in the refrigerator for 30 minutes before serving, allowing the flavors to meld.
Nutritional values
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