- 1cup quinoa
- 1 medium cucumber diced
- 1/2 cup quartered cherry tomatoes
- 1 small red onion diced
- 1cup loosely packed parsley and mint leaves
- 1/2 avocado diced
- 1/2 avocado
- a habdfull mint leaves
- 1 garlic clove
- 1/4cup water
- sea salt, pepper
Cook the quinoa according to the packaging instructions. Let it cool.
To make the dressing, blend all of its ingredients in a blender and season to taste.
In a large bowl, mix all the salad’s ingredients and cooled quinoa, add the dressing and season to taste with salt and pepper. You can also use coriander instead of mint if you prefer. But I like the freshness of the mint and cucumber during hot summer.
Serves 3-4 ppl.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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