A fresh and vibrant dish combining quinoa, vegetables, and herbs, inspired by traditional tabbouleh with a Peruvian twist. This delicious salad is not only satisfying but also packed with nutrients, making it perfect for a refreshing lunch.
Rinse quinoa under cold water to remove any bitterness.
In a pot, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let it cool.
In a large mixing bowl, combine the cooked and cooled quinoa, parsley, mint, tomato, cucumber, and red onion.
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine.
Fold in the diced avocado just before serving to prevent browning.
Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Tell us your preferences and we will create a personalized Peruvian Quinoa Tabbouleh with Avocado for you