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The excitement of chillies with lime juice, herbs and spices brings more balance of flavour to the this quinoa salad. 

Preparation and cooking time 45 mins.
serves 2 to 3.
150 g red, white or mixed organic quinoa (I used white)
300 g water 
1/2 tsp cooking oil

1/4 tsp level salt

1.Rinse quinoa 3-4 times rub and squeeze quinoa with  your fingers. Drain quinoa in a strainer.

2. Return the quinoa to the bowl. Cover it with cold tap water. Rub and squeeze it again, then drain. Repeat above process 3-4 times.
3. Place the quinoa in a bowl and place with the 350 ml water. Let it stand 10-15 minutes.

4. Bring to the boil, cover and simmer about 10-15 minutes or until the water is absorbed.

5. Remove from stove and stand for 5 to 10 minutes, fluffing with a fork first.
*Or cook quinoa according to package. 
For salad ingredients;
300 g – 350 g cubed avocado
250 g  unpeeled, diced cucumber 
150 g  deseeded, diced tomato
50 g  roughly chopped, with stem coriander leaves
75 ml lime juice or 90 ml lemon juice
75 g – 100 g sliced green onion (scallion, spring onion)
2 – 5  finely sliced, hot green or red chillies
1 tbs cooking oil (I used 
Australian avocado Oil )
1 tsp level ground cumin  
1/2 tsp level ground salt (I used himalayan salt)
6.Place quinoa into a bowl then other ingredients until all are well combined. Arrange the quinoa salad prepared salad bowl. Serve. 
Hints & Tips;
Can add nuts and seeds for more flavours and texture.

Toss all the salad ingredients except the avocado. Then last you can arrange sliced or diced avocado over the salad.

Sprinkle with some lime or lemon juice.