Quinoa Cucumber and Avocado Salad
A recipe for a healthy and nutritious salad. Cucumber and mint give it freshness and aroma, lemon adds a pleasant tang. Quinoa and avocado are its beneficial and nutritious parts. This is an excellent option for breakfast and can be served as a side dish with meat. The salad is suitable for those following a balanced diet.
Cooked Quinoa
1.5 cups
Cucumbers
3-4 pieces
Avocado
1 piece
Fresh Mint
1/4 cup
Green Onions
2 tablespoons
Garlic
1 clove
Olive Oil
3 tablespoons
Juice of 1 Lemon
Black Pepper
to taste
Salt
to taste
To prepare the quinoa cucumber and avocado salad, you need to pre-cook the quinoa. Quinoa, like buckwheat, is not a grain, it is a flower seed, so it does not contain gluten. Quinoa contains a full range of amino acids, has low caloric content, moderate glycemic index, high protein content (14-16 g per 100 g of dry grains), fiber, and micronutrients.
Cook quinoa in the usual way. Take 2 parts water for 1 part of the cereal and cook until ready, which will take about 15-20 minutes. Cool the cooked grain.
Then wash the cucumbers and peel them completely or partially, if the skin is thick, it is better to peel them completely. Cut the prepared cucumbers into cubes.
Finely chop the green onions and mint. Add them to the cucumbers.
Now prepare the dressing for the salad. In a small bowl, mix finely chopped garlic, olive oil, lemon juice, salt, and pepper.
If you like it spicy, you can add a bit of chili pepper or any other spices you like.
Add quinoa, dressing to the cucumbers and herbs, and mix well.
Finally, add diced avocado to the salad.
Gently mix everything together, and the quinoa cucumber and avocado salad is ready!
© Наталья Лиханова
(4/5)
