Peruvian Quinoa Avocado Salad 4 Servings
Avocado, sweetcorn, and toasted quinoa define this Peruvian Quinoa Salad With Avocado. This guide includes an ingredient swap table and takes 35 min.
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Cooking tools:
- Microplane
- Kitchen scale
- Skillet
- Pot
- Baking sheet
- Stove
- Fork
- Whisk
- Mixing bowl
- Mason jar
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup (170g) uncooked quinoa
- 2 cups (480ml) water
- 1/2 cup (80g) sweetcorn
- 1 tbsp (15ml) extra virgin olive oil
- 2 medium (300g) avocados, diced
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (120g) Persian cucumbers, diced
- 1/2 cup (75g) red onion, finely diced
- 1/2 cup (15g) fresh cilantro, roughly chopped
- 1/4 cup (30g) crumbled feta
- 3 tbsp (45ml) extra virgin olive oil
- 2 tbsp (30ml) fresh lime juice
- 1 tsp (2g) lime zest
- 1 clove (5g) garlic, minced
- 1/2 tsp (1g) ground cumin
- 1/2 tsp (3g) sea salt
- 1/4 tsp (1g) cracked black pepper
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