1 cup Quinoa
2 cups water
a little salt
1/2 cup saute mushrooms
1/2 cup cubed avocado
2 cherry tomatoes, seed removed and cut into bite sizes
For the vinaigrette:
1/2 Tbsp lemon juice
1/8 cup olive oil
1 Tbsp sherry vinegar
salt and pepper
Wash quinoa 3 or 4 times in water. Put rinsed quinoa in a pan and add 2 cups of water or chicken broth.
Bring to a boil, then cover and simmer for 15 to 20 minutes until all the water has been absorbed.
Remove from heat and let it stand covered for 5 minutes. Then fluff the cooked quinoa with a for. Let the quinoa cool completely before making the salad.
Make the vinaigrette by whisking all the ingredients in a bowl. Adjust the seasonings accordingly to your taste.
Take 2 1/2 cups of cooked quinoa and place it in a bowl. Add the sauteed mushrooms, avocado, cut cherry and tomatoes. Add half of the vinaigrette and gently combine the quinoa with the vegetables. Add more vinaigrette if needed. Serve cold with grilled chicken, fish, pork, lamb etc...