Herbaceous Avocado Quinoa Medley

A refreshing medley of quinoa, avocado, and tomatoes, accentuated with basil and lemon for a light, satisfying dish.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preparing the quinoa if not already cooked. Rinse it under cold water to remove any bitterness, then boil 1/4 cup quinoa with 1/2 cup water until all liquid is absorbed, about 15 minutes. The grains should appear fluffy and translucent when done.
2. 2.
   Dice the ripe avocado just before use to prevent browning. If it's too firm, leave it to ripen a few hours longer. Combine the diced avocado with the cooked quinoa, ensuring even distribution. This provides a creamy texture against the quinoa's nutty base.
3. 3.
   Halve the cherry tomatoes. Choose ripe tomatoes for maximum flavor. Add them to the avocado-quinoa mix, tossing gently to avoid mashing the avocado. The tomatoes add a juicy contrast that balances the dish.
4. 4.
   Drizzle the fresh lemon juice over the mixture. The acidity from the lemon will enhance the flavors, providing a refreshing zest. Ensure you toss the salad so every component is lightly coated with lemon juice.
5. 5.
   Sprinkle the chopped fresh basil on top, mixing gently. The basil offers a fragrant aroma and a hint of sweetness, tying all flavors together. Adjust seasoning with salt if desired. For added depth, a dash of black pepper can be included.