Quinoa Salad
Method
Cook the Quinoa: Rinse the quinoa thoroughly under cold running water. Place it in a saucepan with the water and bring to the boil over a medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water has been absorbed and the quinoa is tender. Remove from the heat, fluff with a fork, and leave to cool.
Prepare the Fruit and Vegetables: Dice the avocado and mango, halve the cherry tomatoes, finely dice the red onion, and rinse the blueberries.
Assemble the Salad: In a large bowl, combine the cooled quinoa, avocado, mango, cherry tomatoes, red onion, and blueberries.
Dress the Salad: Drizzle with the olive oil and lemon juice, then season with salt and freshly ground black pepper. Toss gently until everything is evenly coated.
Serve: Sprinkle with the chopped parsley and serve immediately.
This Quinoa, Avocado, Mango, and Blueberry Salad is a vibrant, refreshing dish with a perfect balance of flavors and textures. The fluffy quinoa pairs beautifully with the creamy avocado, sweet mango, juicy cherry tomatoes, and blueberries. Tossed in a simple lemon and olive oil dressing, it's a nourishing and satisfying meal perfect for any occasion! Kale and Sweet Potato Salad
Nutrition Facts
Per serving
