Quinoa Avocado Salad
1.
Boil the quinoa in olive oil for 15 minutes, drain, remove, and cool for later use (quinoa is easy to cook, and the cooked quinoa is translucent and has a small tail at the end).
2.
Dice avocado and cherry tomatoes and set aside.
3.
Put the prepared quinoa, avocado and cherry tomatoes in a salad bowl, and add some basil leaves to increase the taste. You can also shave a little lemon zest to add a hint of fragrance.
4.
Mix olive oil and apple cider vinegar (white vinegar) in a ratio of 3:1 and mix well.
5.
Add salt and black pepper according to personal preference, ready to eat. The sweetness of quinoa and the mellow taste of avocado are very refreshing.
