Ingredients
- 1 cup Quinoa dried (I brought it back from the US but I hear that they have it in the bio section at Jumbo)
- 1 can corn
- 1 cup finely chopped fresh cilantro
- 1 cup green onions, thinly sliced on the bias
- 1 cup cherry tomatoes, sliced and quartered (I just used regular tomates)
- 2 avocados, peeled, pitted, cubed small
- 1/2 cup Lemon Vinaigrette (I just made my own by drizzling olive oil and lime juice till it looked good and tasted good)
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook quinoa (For 1 cup dried quinoa, add 1.5 cups water. Put in a pot, bring to a boil. Lower flame to simmer for 15 minutes with lid on. Then set in the fridge to chill — allow an hour)
- Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.
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