Name: Quinoa and Avocado Salad
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 200 grams quinoa, rinsed and drained; 400 milliliters water, to cook the quinoa; 1 tablespoon salt , to cook the quinoa; 1/2 cups black beans, cooked; 1 cup cherry tomato, colored, halved; 1/2 cups red onion, sliced; 2 pumpkins, in half-moons; 1 yellow bell pepper, in strips; 2 Avocados from México, in cubes; 1/2 tablespoons salt; 1/2 tablespoons black pepper, ground; 1 cup fresh cilantro; water; 2 tablespoons lime juice, for the vinaigrette; 2 tablespoons white vinegar, for the vinaigrette; 1/2 cloves garlic, for the vinaigrette; 2 tablespoons honey, for the vinaigrette; 1/4 tablespoons Dijon mustard, for the vinaigrette; 1/2 tablespoons salt , for the vinaigrette; 4 tablespoons olive oil, for the vinaigrette

Preparation

25 mins

20 mins

Low

In a pot with boiling salted water, cook the quinoa for about 20 minutes or until it puffs. Drain and cool. In a bowl, mix the quinoa with the cooked beans, cherry tomatoes, red onion, zucchini, corn kernels, avocado, and season with a little salt and pepper.