Quinoa salad with avocado and fresh vegetables
Ingredients
- 185 g quinoa
- 500 ml water
- salt to taste
- 1 cucumber
- 2 avocados
- 250 g cherry tomatoes
- ½ bunch coriander
- 1 garlic clove
- 1 lime
- 4-5 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ¼ red onion, to taste
- 1 handful of fresh spinach, to taste
- 1-2 sprigs of dill, to taste
Utensils
- Kitchen scales
- Measuring cups
- Casserole
- Cutting board
- Knife
- Bowl
- Whisk
- Salad bowl
- Cutlery
Instructions
- Put the quinoa in a hot saucepan without oil and water.
- Roast for about 5-7 minutes while stirring.
- Deglaze with hot water and bring to the boil.
- Cook the quinoa covered over a low heat for about 15 minutes, stirring occasionally.
- Remove the saucepan from the heat, leave the quinoa to stand for 10 minutes.
- Salt to taste, fluff up with a fork and leave to cool.
- Wash the cucumber, dry and cut into wedges.
- Half the avocado, remove the pit.
- Avocado flesh with Lift out of the bowl with a tablespoon and cut into wedges or slices.
- Wash the tomatoes, dab dry and cut through.
- Rinse the coriander, shake dry and chop finely.
- Peel the garlic and chop finely as well.
- Juice from the lime Squeeze out.
- For the dressing, mix the oil, vinegar, mustard, and lime juice well in a bowl with a whisk.
- Stir in the garlic and salt.
- You can add finely chopped red onion, spinach, dill, and other fresh herbs to taste the quin Add the oa salad.
- Mix the quinoa with the vegetables, avocado and coriander in a bowl.
- Mix the dressing into the salad.
- Serve the quinoa salad as a starter for lunch or as a light dinner.
In this salad you can use bulgur or couscous instead of quinoa.
