Quinoa Salad with Avocado and Mixed Vegetables
Ingredients:
1 cup uncooked quinoa
2 cups water
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cucumber, diced
1/4 cup fresh cilantro or parsley, chopped
2 tablespoons olive oil
Juice of 1 lime
Salt and freshly ground black pepper, to taste
Instructions:
Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and allow it to cool to room temperature.
Prepare the Vegetables: While the quinoa is cooling, prepare the vegetables. Dice the avocado, halve the cherry tomatoes, finely chop the red onion, and dice the cucumber. Chop the fresh cilantro or parsley.
Combine Everything: In a large bowl, mix the cooled quinoa, diced avocado, cherry tomatoes, red onion, cucumber, and chopped herbs until well combined.
Dress the Salad: In a small bowl, whisk together the olive oil and lime juice. Pour the dressing over the salad and toss gently to coat. Season with salt and freshly ground black pepper to taste.
Serve: Enjoy the quinoa salad immediately. It can be served on its own or as a side dish.
Note: This salad is best enjoyed fresh, as the avocado may brown if stored for extended periods.




