• 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.

Tip:

• 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.