Quinoa and Avocado Salad

2 servings

20 minutes

A recipe from Ruslan Polyakov, chef of the Pino restaurant. A variation of the Middle Eastern tabbouleh salad - finely chopped vegetables and greens are added to quinoa. But here avocado is also involved in the plot, which gives the light salad a richness . The salad fits perfectly into the concept of healthy eating and is suitable for vegetarians.

Energy value per serving

• Calories: 280.8
• Proteins: 8.1g
• Fats: 11.4g
• Carbohydrates: 32.9g

Ingredients

• Quinoa: 100 g
• Shallots: 6 g
• Green bell pepper: 65 g
• Oregano: 3 g
• Onion: 6 g
• Avocado: 30 g
• Tomatoes: 25 g
• Olive oil: 12 ml

Cooking steps

1. Cook quinoa in boiling salted water for about 10 minutes. Immediately transfer to a fine sieve and rinse with cold running water.

   Required ingredients:

   • Quinoa: 100 g

2. Chop cucumber, bell pepper, and onion into small cubes, add to quinoa with oregano and mix. Season with salt and pepper to taste, drizzle with olive oil and mix.

   Required ingredients:

   • Green bell pepper: 65 g
   • Onion: 6 g
   • Oregano: 3 g
   • Olive oil: 12 ml

3. Chop the tomatoes and avocado flesh finely. Mix and place on top of the quinoa.

   Required ingredients:

   • Avocado: 30 g
   • Tomatoes: 25 g