- 6
Ingredients
- 2 cups quinoa
- 4 cups water
- Kosher salt
- ¼ cup chopped red
- ¼ cup chopped fresh cilantro
- ½ cup chopped fresh mint
- ½ cup finely chopped fresh flat-leaf parsley
- ¼ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- 4 tomatoes, peeled, seeded, and diced
- 1 avocado, pitted, peeled, and cut into ¼-inch cubes
- Freshly ground pepper
Preparation
Step 1
1. Thoroughly rinse the quinoa in a fine sieve under cold running water and drain well. In a saucepan over medium-high heat, combine the quinoa, water, and
¾ teaspoon salt. Bring to a boil, cover, reduce the heat to low, and cook until the quinoa is nearly tender, about 10 minutes.
2. Using a fork, fluff the quinoa grains, stirring from the bottom of the pan. Cover and continue to cook until very tender, about 5 minutes longer. The quinoa will look partly translucent, and the little white corkscrew germs will have lifted from the grains. Transfer the quinoa to a large bowl and let cool.
3. In another bowl, toss together the onion, cilantro, mint, parsley, oil, lime juice, and lemon juice. Add to the quinoa with the tomatoes and avocado and toss gently until well mixed. Taste for seasoning, adjust with salt and pepper, and serve.