- 1 cup uncooked quinoa
- 1 cup grape tomatoes halved
- 1 large cucumber diced
- ¼ cup red onion finely chopped
- 2 large ripe avocados chopped
- ¼ cup chopped cilantro
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- ½ teaspoon salt
Place the quinoa in a medium sauce pan over medium heat. Toast without oil or salt for 5-7 minutes until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, garlic and salt.
When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.