If Quinoa is a gift from the stars, then this salad is your ticket to celestial joy! You can eat it as soon as it’s mixed up, but 30 minutes gives the salad time to mingle and get happy.
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
If Quinoa is a gift from the stars, then this salad is your ticket to celestial joy! You can eat it as soon as it’s mixed up, but 30 minutes gives the salad time to mingle and get happy.
|
Ingredients
For the quinoa
- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt
For the salad
- 1 small cucumbers , diced
- 2 tomatoes , diced
- 1/3 cup red onions , diced
- 1 bell pepper , diced
- 3/4 cup queso fresco (cubed)
- 1/3 cup fresh cilantro (sliced and loosely packed)
- 2 limes (juiced)
- 1/4 cup olive oil
- salt (use liberally for best flavor)
Garnish & Accompaniments
- 2-3 avocados (halved and pitted, for serving)
- kalamata olives
- fresh cilantro
Servings: people
Units:
Instructions
For the Quinoa
- Toast the quinoa in a small, dry pot for five minutes over medium heat, until fragrant. Add water and a half teaspoon salt. Bring to a boil, then cover and reduce to a simmer. Cook about 15 minutes, or until the quinoa becomes translucent, uncoils and resembles tiny edible commas. Set aside to cool to room temperature.
For the salad
- Meanwhile, chop your way through a happy pile of vegetables.
- Toss everything in a medium bowl. Season liberally with salt – the lime juice will seem overly sour until the salad is seasoned properly. I used about a teaspoon – just add a little at a time until you like it. Garnish with olives and cilantro, as desired. Serve in (or with) avocado halves.