Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 cup quinoa
- water
- 1 cucumber (s)
- 1 avocado (s)
- 10 cocktail tomatoes
- 1 ½ bunch parsley
- 1 teaspoon salt
- 1 dash olive oil
- Chilli from the mill
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Wash the quinoa in a sieve, cover with water in a saucepan, cook for 20 minutes. In the meantime, dice the tomatoes, avocado and cucumber, chop the parsley.
- The quinoa should then have the consistency of soft rice, then you can rinse it under water. I always put the sieve on kitchen paper afterwards so that the quinoa becomes a little drier and looser.
- Mix with the diced vegetables and parsley, season with salt and add a little pepper to taste. Add a little olive oil and chilli. Chili is particularly fresh from the mill and gets your digestion going. The slight spiciness is a good contrast to the somewhat flimsy cucumber.
- Mix everything nicely and serve.
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