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Quinoa and avocado salad

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Ingredients for 4 servings:

  • 125 g quinoa
  • 250 ml water or vegetable stock, hot
  • 250 g mini Roma tomatoes
  • 1 avocado(s)
  • some basil
  • some parsley
  • 1 tbsp, levelled honey
  • 1 tbsp balsamic vinegar
  • some salt
  • 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash the quinoa thoroughly and pour hot water or vegetable stock over it in a pot. Simmer on the stovetop at the lowest heat for about 25 minutes. Then let it cool slightly. Peel and dice the avocado. Halve the tomatoes and finely chop the herbs. Place everything in a bowl with the cooled quinoa. For the dressing, mix the honey, oil, and balsamic vinegar well and pour over the salad. Mix everything together gently and season with salt to taste.

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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.

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