Ingredients for 4

• 185 g (1 cup) uncooked quinoa (rinsed thoroughly)
• 475 ml (2 cups) water or vegetable broth
• 200 g (7 oz) cherry tomatoes, halved
• 1 large yellow bell pepper, diced
• 1 large ripe avocado, diced
• 1/2 red onion, finely diced
• 30 g (1 cup) fresh flat-leaf parsley, chopped
• 60 ml (4 tbsp) extra virgin olive oil
• 30 ml (2 tbsp) fresh lemon juice
• Salt and black pepper, to taste

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.

This recipe, and others like it, can be found in our best selling book “The European Salad Tour”.

Volume: 128 pages
Language: English
Format: 6 x 0.64 x 9 inches
ISBN-13 number: 978-9083524870