Recipe of Quinoa Avocado Salad Recipe: Fresh and Healthy in 30 Minutes

Ingredients

• 200 g (1 cup) quinoa
• 400 ml water
• 2 ripe avocados
• 200 g cherry tomatoes
• 150 g canned sweet corn, drained
• 1/2 red onion
• 1 small cucumber
• 1/2 bunch fresh cilantro
• 2 lemons (juice)
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin (optional)
• Salt and black pepper to taste

Directions

1. 1

   Rinse the quinoa in a fine strainer under running water until the water runs clear.

2. 2

   Place it in a pot with the water and a pinch of salt; bring to a boil and cook over medium heat for about 15 minutes, until all the liquid is absorbed.

3. 3

   Remove from heat, cover and let rest 5 minutes; fluff with a fork and let cool completely.

4. 4

   Halve the cherry tomatoes, dice the cucumber and finely chop the red onion and cilantro.

5. 5

   Peel the avocados, remove the pits and cut the flesh into cubes; toss with a little lemon juice to prevent browning.

6. 6

   In a large bowl, combine the cooled quinoa, tomatoes, cucumber, onion, drained corn and half the cilantro.

7. 7

   Make the dressing by whisking the remaining lemon juice with the olive oil, cumin, salt and pepper.

8. 8

   Pour the dressing over the salad and toss gently; add the avocado at the end so it stays intact.

9. 9

   Garnish with the remaining cilantro and serve cold or at room temperature.