Quinoa Avocado Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:

• Rinse the quinoa under cold water.
• In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and water is absorbed.
• Fluff the quinoa with a fork and let it cool to room temperature.

2. Assemble the Salad:

• In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro.
• If using, add crumbled feta cheese to the bowl.

3. Prepare the Dressing:

• In a small bowl, whisk together lemon juice, extra-virgin olive oil, salt, and pepper.
• Pour the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated.

4. Tips for Making the Best Quinoa Avocado Salad:

• Use ripe avocados for creaminess. To check for ripeness, gently press the avocado. It should yield slightly to pressure.
• You can add grilled chicken, shrimp, or chickpeas for added protein.
• Adjust the lemon juice, olive oil, salt, and pepper to taste according to your preferences.
• Customize with additional veggies like bell peppers, corn, or radishes for extra flavor and crunch.

5. How to Store Quinoa Avocado Salad:

• Refrigerate the salad in an airtight container. It’s best to consume within 1-2 days to maintain freshness.
• If you want to prepare it in advance, store the dressing separately and toss it with the salad just before serving to prevent it from getting soggy.