Peruvian Quinoa Salad with Creamy Avocado Dressing

Ingredients

• 1 cup (185g) quinoa, rinsed 1 cup (185g) quinoa, rinsed
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 cucumber, diced 1 cucumber, diced
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• 1 avocado, diced 1 avocado, diced
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 7g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a medium saucepan, bring the water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
2. 2.
   In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, avocado, and cilantro.
3. 3.
   In a separate small bowl, whisk together the lime juice, salt, and pepper. Pour the dressing over the quinoa salad and toss gently to combine.
4. 4.
   Adjust seasoning if needed. Serve chilled and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Avocado — Choose a ripe avocado for a creamy dressing. If the avocado is not ripe enough, the dressing may be lumpy.

Tips & Tricks

• For added protein, you can toss in some cooked chickpeas or grilled chicken.
• Feel free to customize the salad with your favorite vegetables such as bell peppers or corn.
• To make the dressing spicier, add a pinch of cayenne pepper or a few drops of hot sauce.
• Make sure to let the quinoa cool completely before mixing it with the other ingredients to prevent wilting of the vegetables.
• This salad can be prepared in advance and stored in the refrigerator for up to 2 days.

Serving advice

Serve the Peruvian Quinoa Salad as a refreshing main course for a light lunch or as a side dish alongside grilled meats or seafood. It pairs well with a crusty bread or as a filling for lettuce wraps.

Presentation advice

To enhance the presentation, arrange the salad on a large platter and garnish with additional avocado slices, lime wedges, and a sprinkle of paprika for a pop of color.