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.
Calories280.8kcal
Proteins8.1grams
Fats11.4grams
Carbohydrates32.9grams
1
Cook quinoa in boiling salted water for about 10 minutes. Immediately transfer to a fine sieve and rinse with cold running water.
- 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.
- Green sweet 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.
- Avocado: 30 g
- Tomatoes: 25 g
