Summary

Ingredients

• 250 g quinoa
• water
• 1 shallot (s)
• 12 small tomato (s)
• 1 bunch parsley
• 70 ml olive oil
• 35 ml balsamic vinegar, white
• 1 avocado (s)
• salt and pepper

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Instructions

1. Rinse the quinoa thoroughly in a fine-mesh sieve. Put twice the amount of water in a saucepan, bring to the boil and simmer for about 15 minutes over low heat, until the quinoa grains have broken open and the water has been absorbed. Then let the finished quinoa cool down.
2. Quarter the tomatoes and dice the avocado and place in a salad bowl. Mix in the cooled quinoa.
3. Chop the shallot and parsley and mix with olive oil and white balsamic vinegar and season with salt and pepper. Pull the sauce under the salad until it is absorbed by the salad.
4. Serve cool.