Quinoa and avocado salad

Boil the quinoa in lightly salted water. To do this, first you need to thoroughly rinse the cereal under cold running water and throw it on a fine sieve so that all the liquid runs off. Next, prepare a medium-sized saucepan. Pour the already washed cereal into it and pour clean drinking water at room temperature. Next, lightly salt the water and put the pan on the stove. Bring the water to a boil over medium heat, then reduce the heat to a minimum. Cook the porridge under the lid for 15-20 minutes, until all the water in the pan is absorbed. Next, transfer the quinoa to a large plate so that the cereal cools down before picking the salad.

Wash cucumbers and tomatoes with water and dry. Cut the cherries into halves, and cut the cucumbers into medium-sized cubes.

Avocado for salad should be chosen ripe and soft. It is necessary to rinse it and carefully cut it in half, not reaching the inner bone. Remove the stone, then remove the skin and release the pulp. Cut the avocado into cubes.

Peel the shallots, rinse with water and finely chop.

Rinse and dry the cilantro, spreading it out on paper napkins. And then cut off the stems, and finely chop the greens.

In a large container (bowl or deep plate), mix all the chopped products together.

Prepare salad dressing. To do this, mix lime juice and avocado vegetable oil in a separate small container (in the absence, you can replace it with olive oil). Add a little salt and freshly ground black pepper to your taste and garlic powder for piquancy. Beat the salad dressing with a hand-held culinary whisk or an ordinary dining fork so that the ingredients mix together into a single mass.

Pour the prepared dressing on the salad and mix all the products well.

You can serve this salad right away. Or store in the refrigerator for 4 hours.

Bon appetit!