Ingredients:

  • 1 cup quinoa (185 g)
  • 2 cups water (480 ml)
  • 1 bell pepper, diced
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 avocado, diced
  • 1/4 cup fresh parsley, chopped (15 g)
  • Salt, to taste
  • Pepper, to taste
  • 1 ripe avocado
  • 1/2 cup fresh lime juice (120 ml, about 4 limes)
  • 1 tablespoon maple syrup (15 ml)
  • 2 tablespoons olive oil (30 ml)

Instructions:

  1. Rinse quinoa under cold water.
  2. In a medium saucepan, combine quinoa and water; bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
  4. While quinoa cooks, dice bell pepper and cucumber, and halve cherry tomatoes.
  5. Chop parsley.
  6. In a blender or bowl, combine avocado, lime juice, maple syrup, olive oil, and salt.
  7. Blend or whisk until smooth and creamy.
  8. Once quinoa is cooked, fluff with a fork and let cool slightly.
  9. In a large mixing bowl, combine the quinoa, diced vegetables, and chopped parsley.
  10. Drizzle the dressing over the salad and toss gently.
  11. Season with salt and pepper to taste.
  12. Serve immediately or chill for later.