Quinoa Salad with Avocado Mint Dressing (oil free)
1 medium cucumber diced
1/2 cup quartered cherry tomatoes
1 small red onion diced
1cup loosely packed parsley and mint leaves
1/2 avocado diced
a habdfull mint leaves
1 garlic clove
sea salt, pepper
Cook the quinoa according to the packaging instructions. Let it cool.
To make the dressing, blend all of its ingredients in a blender and season to taste.
In a large bowl, mix all the salad’s ingredients and cooled quinoa, add the dressing and season to taste with salt and pepper. You can also use coriander instead of mint if you prefer. But I like the freshness of the mint and cucumber during hot summer.
Serves 3-4 ppl.
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