Quinoa Avocado Salad

This has become one of my favorite recipes this summer. I even used it as a side dish for a delicious roasted salmon I made for a photo shoot.

For the quinoa, the way I learned to cook it so many years ago, was a ratio of one part of quinoa to two parts of water. But for me, you end up with quinoa that is too mushy… so trying out different technics I found that for me; the perfect ratio is one part of quinoa to one and a half parts water.

Just remember to rinse the quinoa very well; it has a thin coating that makes the quinoa taste bitter.


For the quinoa

1 cup quinoa, rinsed and drained
1.5 cup water
1/2 teaspoon sea salt


To cook quinoa:

Wash quinoa in cold water until it runs clean, drain.
Place the quinoa, water and sea salt in a pot until it comes to a boil.
Once the water starts boiling, cover and lower the temperature to medium-low. Cook 15 to 20 minutes until the water has drained, remove from heat.
Place a clean cloth under the lid to absorb the steam. Rest 5 minutes
Fluff quinoa and let cool. At this point you can keep the quinoa in the refrigerator for a few days to have on hand for a quick meal.

For the salad

2 tomatoes seeded and chopped
1 small red onion, diced and rinsed
1 avocado, peeled and diced
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
¼ cup extra virgin olive oil
The juice of 2 limes
1 teaspoon cumin
Salt and pepper to taste


Combine the quinoa with all the salad ingredients in a bowl. Mix gently so the avocado does not break. Let rest in the refrigerator for at least 15 minutes for all the flavors to blend.

You can add shrimp or diced chicken to the salad or use it like this alone or as a side dish.