in Recipes

Quinoa salad with avocado and tomatoes

updated

Spread the love

Ingredients for 4 servings:

  • 250g quinoa
  • Water
  • 1 shallot(s)
  • 12 small tomatoes
  • 1 bunch of parsley
  • 70 ml olive oil
  • 35 ml balsamic vinegar, white
  • 1 avocado(s)
  • salt and pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Rinse the quinoa thoroughly in a fine-mesh sieve. Add it to a saucepan with twice the amount of water, bring to a boil, and simmer over low heat for about 15 minutes, until the quinoa grains have broken open and the water has been absorbed. Then let the cooked quinoa cool. Quarter the tomatoes and dice the avocado, then place them in a salad bowl. Mix in the cooled quinoa. Finely chop the shallot and parsley and toss with olive oil and white balsamic vinegar, then season with salt and pepper. Drizzle the dressing over the salad until it is absorbed. Serve chilled.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Smokey's Orange Rum Cream

Watermelon-peach ice cream