Quinoa and avocado are the perfect pair for this salad. Quinoa is a protein-rich, filling grain (techincally a seed), and avocados provide one of the most nutritious fats to help absorb the fat-soluble nutrients in this fabulous salad that can easily be a great side or main dish.
1 cup quinoa, thoroughly rinsed
1 ripe avocado
1 cup cherry tomatoes, halved
1/2 small red oninon, peeled and cut into small pieces
1/2 cup fresh mint leaves
3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 clove garlic
1 tsp mustard seeds
Dash Salt and freshly ground pepper
Cook qunioa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Drain quinoa.
Peel and mash garlic clove with mustard seed with pestle and mortar. Wisk oil, lemon juice, garlic and mustard with salt and ground black pepper in a large bowl. Add quinoa and toss with dressing.
Put tomatoes, red onion and mint leaves in a seperate large bowl and add quinoa with all the dressing. Toss well. Halve avocado, removed seed and peel. Chop avocado and add to salad. Toss lightly and serve immediately.
Avocado is high in oleic acid (like olive oil), which has been shown to prevent breast cancer. The fat in avocados is very healthy and actually aids the absorption of important nutrients. Avocados also help prevent prostate, oral, and many other types of cancers. Avocados contain glutathione, which is a very powerful antioxidant. Avocados also contain a lot of folate for heart health, lutein for eye health and beta-sitosterol for lowering cholesterol.
Quinoa is high in fiber and a complete protein. Quinoa is high in minerals like manganese, magnesium, iron, copper and phosphorus. It helps prevent type 2 diabetes, asthma, heart diseases, gallstones and migraines. It helps provide energy and relaxes muscles and blood vessels.