Quinoa salad with avocado
4 servings
40 minutes
Quinoa salad with avocado is a harmonious blend of tender texture and refreshing flavors. Quinoa, an ancient grain known for its nutritional properties, combines here with creamy avocado, crunchy cucumbers, and juicy tomatoes. The light tang of lime and the aroma of olive oil add brightness and freshness to the dish. This salad is perfect for a light summer lunch or as a healthy snack. It complements fish and chicken dishes beautifully and can also serve as a standalone nutritious meal. Its simplicity in preparation makes it an excellent choice for both everyday and festive tables.
1
Prepare all the ingredients.
2
Pour broth over quinoa, add a pinch of salt, a sprig of thyme, and butter, bring to a boil and cook for 15-20 minutes until done.
- Quinoa: 280 g
- Chicken broth: 280 ml
- Thyme: 1 sprig
- Butter: 10 g
- Salt: to taste
3
Drain the cooked quinoa in a sieve, dry it, and let it cool.
4
Cut the cucumbers into 5 mm cubes.
- Cucumbers: 200 g
5
Remove the seeds from the tomatoes and chop them into the same cubes.
- Tomatoes: 200 g
6
Cut the avocado in half, remove the pit, scoop out the flesh from the skin with a spoon, and dice the flesh into cubes like the cucumbers and tomatoes.
- Avocado: 1 piece
7
Mix quinoa with prepared vegetables.
8
Add canned corn.
- Canned corn: 100 g
9
Dress the salad with olive oil and lime juice, season with salt and pepper to taste.
- Olive oil: 40 ml
- Lime: 1 piece
- Salt: to taste
- Ground black pepper: to taste
10
Serve the quinoa salad garnished with cilantro leaves.
- Coriander: to taste