I usually have this refreshing quinoa salad for lunch although you can also serve it as a side dish. Easy to make, this recipe is quite versatile – please do some ingredient swaps according to your taste & fridge content!
Sustainability note: if you live in the UK, please do try to source some local quinoa (yes, there is some British-grown quinoa!). Avocado is also obviously decreasing the sustainability rating of this recipe. Even though I am a huge fan of avocado, I have it once – max twice – a month as the avocado boom is having disastrous consequences in Mexico, such as deforestation and environmental degradation due to an important use of chemicals. Without mentioning the fact that part of its production is controlled by drug cartels who give a hard time to the farmers.
- 1 cup of British grown quinoa
- 2 tomatoes
- Half cucumber
- Half avocado
- 1 red onion
- Seeds (cumin, sunflower, pumpkin, etc.)
- Mint, finely chopped
- Olive oil (extra virgen, of course!)
- Juice of half lemon
- Salt and pepper
- Cook the quinoa for 15 minutes in salty boiling water. Rinsed in cold water and drained.
- In a dry frying pan, toast the seeds until they get lightly brown.
- Cut the veg in small pieces.
- Combine all the ingredients in a bowl. Pour olive oil and lemon juice over the mixture and toss to coat. Season with salt and black pepper.
- Serve the quinoa salad immediately or chill in refrigerator.