Ingredients for 4

Recipe

In a medium pot, combine quinoa and water/broth. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool slightly.
While the quinoa cools, dice your yellow pepper, red onion, and avocado. Halve the tomatoes and chop the parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
In a large mixing bowl, combine the cooled quinoa with the tomatoes, yellow pepper, red onion, and parsley.
Gently fold in the diced avocado at the very end to prevent it from mashing and turning the salad mushy.
Pour the lemon-olive oil dressing over the salad and toss gently to coat.

While white quinoa is the most common, you can swap it for other varieties depending on the texture you prefer for this specific salad.

White Quinoa: The mildest flavour and lightest texture; it becomes the fluffiest when cooked.
Red Quinoa: Holds its shape better after cooking and has a slightly heartier, nuttier taste.
Black Quinoa: The most “crunchy” of the three, with an earthy sweetness that stands out against the acidity of the tomatoes.