Colorful Quinoa Salad with Avocado and Vegetables

Rinse the quinoa thoroughly in a sieve with warm water to remove bitter substances. Bring about 600 ml of water with 1 tsp salt to a boil in a pot. Add the quinoa, reduce the heat to a minimum, and simmer with the lid closed for about 15 minutes until the water has been absorbed. Transfer the cooked quinoa to a large bowl and let it cool completely.

Meanwhile, prepare the vegetables: Finely chop the red onion and garlic. Cut the tomatoes and cucumber into approx. 2 cm cubes. Halve the avocados, remove the pit, scoop out the flesh with a spoon, and also cut into 2 cm cubes. Finely chop the fresh herbs (e.g., parsley and coriander).

In the bowl with the cooled quinoa, mix the tomatoes, cucumber cubes, and red onion. Add the olive oil, freshly squeezed lemon juice, and red wine vinegar, and gently fold everything in. Finally, add the avocado cubes, chopped garlic, and herbs. Season the salad with salt and pepper and let it rest briefly before serving.