Salad with Tri-Color Quinoa
INGREDIENTS
180g Agrotopos Tri-Color Quinoa
50ml olive oil
Juice and zest of 2 limes
1 tbsp honey
1 tbsp mild mustard
Salt
Pepper
20g fresh ginger, grated
1 spring onion, finely chopped
1 yellow bell pepper
1 red bell pepper
50g cucumber, finely chopped
50g cherry tomatoes, halved
2 ripe avocados
Fresh mint leaves, chopped
3 tbsp almond flakes
INSTRUCTIONS
1. Cook the Tri-Color Quinoa in a pot with 1 liter of water over medium heat for 15-20 minutes, or until it expands and a small ring forms around each grain.
2. While the quinoa is cooking, prepare the vinaigrette by whisking together the lime juice and zest, honey, ginger, olive oil, and mustard in a large bowl. Season with salt and pepper.
3. Mix the chopped vegetables and other ingredients with the vinaigrette.
4. Once the quinoa is ready, drain it and add it to the bowl with the vegetables and vinaigrette.
5. Stir well and add the chopped mint leaves.
Enjoy your meal!
