A healthy choice for a take-away lunch, this salad combines the creamyness of the avocado with the crunchyness of the celery, cucumber and radishes, while completing the picture with the zing of the cherry tomatoes and the interesting texture of the quinoa seeds.
Quinoa avocado salad
Servings: 1
Calories: 250kcal
Ingredients
- 50 g quinoa I used tri-colored quinoa seeds
- 1 cucumber
- 1/2 avocado
- 1 celery stalk
- 1/2 small red onion
- 5 cherry tomatoes
- 4 small radishes
- juice from half a lemon
- salt and pepper to taste
Instructions
- Put the quinoa in a tea sieve and wash it a few times under the running water, drain, then add to a small pot to boil in 150ml water and a pinch of salt. Leave to simmer on low heat for 20 minutes or until the water was completely absorbed. Take from the heat and leave to cool completely.
- Cut the cucumber in quarters length-wise and remove the seeds, chop the remaining pulp and add to a salad bowl.
- Cut/ slice/ chop the remaining vegetables as you like and toss them in the bowl.
- Add the quinoa seeds, then mix thoroughly.
- If you are serving this right away, then add the lemon juice, salt and pepper to taste, if you prepare it for take-away, add these last ingredients just before you serve the salad.
- Enjoy!
