Quinoa, tomato, and avocado salad

Ingredients for 4 servings:

• 1 cup quinoa
• 2 cups water
• 10 cocktail tomatoes
• 1 avocado(s)
• 1 cucumber(s)
• 1 bunch of parsley
• 1 small onion(s)
• 4 tbsp olive oil
• 1 tbsp lemon juice
• salt and pepper
• chili powder

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

vegan

For measuring, use a cup with a capacity of approximately 200 ml. Cook the quinoa with twice the amount of water and 1 teaspoon of salt for 20 minutes. In the meantime, wash the cucumber, slice it lengthwise, and then halve it again to create 4 individual strips. Cut out the soft, slimy inner part with the seeds, otherwise the salad will be too watery. Now cut all 4 cucumber strips into pieces. Remove the pit from the avocado, scoop out the seeds, and also cut into pieces. Quarter the cherry tomatoes. Chop the parsley. For the sauce, peel and finely dice the onion. Mix the olive oil with the lemon juice, add the diced onion, and season with salt, pepper, and chili powder, if desired. Now add the quinoa, diced vegetables, and parsley to the sauce and mix everything well. Let it sit for a good hour before serving. It goes well with a baguette or flatbread and I added some soy strips on top.