Quinoa and Avocado Salad
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Recipe by John Smith, chef at a local American restaurant. This is a variation of the Middle Eastern salad tabbouleh — quinoa is mixed with finely chopped vegetables and herbs. However, this version also includes avocado, which adds heartiness to the light salad. The salad fits perfectly into the concept of healthy eating and is suitable for vegetarians.
Ingredients
- Quinoa - 3.5 oz
- Shallot - 0.2 oz
- Orange Bell Peppers - 2.3 oz
- Oregano - 0.1 oz
- Onion - 0.2 oz
- Avocado - 1.1 oz
- Tomatoes - 0.9 oz
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
Cook the quinoa in boiling salted water until ready, about 10 minutes. Immediately transfer it to a fine mesh sieve and rinse under cold running water.
Step 2
Dice the cucumber, bell pepper, and onion into small cubes, then add them to the quinoa along with the oregano and mix well. Season with salt and pepper to taste, drizzle with olive oil, and toss to combine.
Step 3
Finely chop the tomatoes and the flesh of the avocado. Mix them together and place on top of the quinoa.
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