Wash the quinoa well and then bring it to the boil in a saucepan with 370 ml of water. Add the vegetable stock cubes and simmer the quinoa gently for about 15 minutes over a low heat. The water should then be soaked up. Let cool and season with cayenne pepper, turmeric, lime juice, cumin and, if necessary, salt and pepper.
Quarter the tomatoes, chop the peppers, finely dice the avocado, chop the herbs and cut the dried tomatoes into fine strips. Stir everything into the quinoa.
I would only add the avocado when consumed immediately, as it quickly turns brown. Otherwise z. B. Mix in diced sheep cheese instead of avocado.
Professional Chef with 25 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.