For 4 servings 



Prep and cook time: 45 min


Difficulty: easy


Cannot be frozen




Ingredients:


2 tbsp olive oil


185 g | 6 1/2 oz | 1 cup quinoa, rinsed and drained


500 ml | 18 fl oz | 2 cups water


2 large vine tomatoes, cored, seeded, and chopped


80 g | 3 oz | 2 cups baby spinach leaves, washed


1 small cucumber, halved, seeded, and diced


2 small avocados, pitted, peeled, and sliced


1/4 white onion, finely sliced


1/2 lemon, juiced


4 tbsp extra-virgin olive oil


sea salt


freshly ground black pepper




Method:


1 Heat the olive oil in a heavy-based saucepan set over a medium heat.



2 Add the quinoa and toast in the hot oil for 2-3 minutes, stirring frequently. Cover with the water, bring to the boil, and cover with a lid.



3 Cook over a low heat until the quinoa has absorbed the water and is tender to the bite, about 20 minutes.



4 Remove from the heat and set aside to cool, still covered, for 10 minutes.



5 After cooling, spoon into a large mixing bowl and add the tomatoes, spinach, cucumber, avocado, onion, lemon juice, extra-virgin olive oil, and some salt and pepper.



6 Toss briefly to mix before serving in bowls.