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Salad Ingredients
- 200 g Quinoa
- 250 g Tomatoes
- 1 Cucumber
- 2 Avocados
- 1 Red Onion
- 1 Garlic Clove
- 1 Handful fresh herbs (parsley, coriander)
Dressing & Spices
- 4 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Red Wine Vinegar
- 1 tsp Salt
- 1 pinch Ground Black Pepper
Preparation & Cooking
- 1Rinse the quinoa thoroughly with warm water in a sieve. Bring 600 ml of water with 1 tsp of salt to a boil in a pot, add the quinoa, and reduce the heat to a minimum. Simmer for about 15 minutes until the water has been absorbed. Transfer the cooked quinoa to a large bowl and let it cool.
- 2Meanwhile, finely chop the red onion and garlic clove. Cut the tomatoes and cucumber into approximately 2 cm cubes. Halve the avocados, remove the pit, scoop out the flesh with a spoon, and also cut into 2 cm cubes. Finely chop the fresh herbs.
Mixing & Serving
- 1In a small bowl, whisk together the olive oil, lemon juice, and red wine vinegar to make a dressing. In the large bowl with the cooled quinoa, combine the tomatoes, cucumber, onions, garlic, and herbs. Pour the dressing over it and gently mix everything. Finally, fold in the avocado cubes and season the salad with salt and pepper. Let it sit briefly before serving.
Tip
For an extra crunchy touch, you can sprinkle roasted pine nuts or pumpkin seeds over the salad.
This salad is excellent for preparing in advance and tastes almost even better the next day, once the flavors have melded. Ideal for meal prep!
Knuspr-Küche
Ein kleiner Tipp: Wenn Sie die Quinoa nach dem Kochen kurz mit einer Gabel auflockern, wird sie besonders fluffig. Guten Appetit!