Mexican Salad with Quinoa and Avocado

 Mexican Salad with Quinoa & Avocado

A little plus is a good alternative to cereals for gluten-free diet. Satisfying, it boosts the immune system and possesses power draining.

Preparation:15 minutes

Cooking time: 15 minutes

Refrigiration: 30 minutes

Serving: 4 people

Ingredients:

• 100g of quinoa blonde
• 100g of quinoa red
• avocado
• 100g red beans
• 1 green lemon (juice)
• red onion
• bunch of parsley
• bunch of coriander
• 3 tablespoon olive oil
• a few drops of tabasco
• salt and pepper

Instructions:

1. Pour the two quinoas into the large saucepan and cover it with two times their water volume. When the water starts to boil, reduce the fire and cook for 15 minutes.
2. Drain the beans and set aside. Peel the avocado and cut into cubes. Peel the onion and finely chop it. Finely chop the parsley and coriander.
3. Gather all the ingredients in a bowl, sprinkle lemon, pour the olive oil and the tabasco, salt and pepper if necessary and mix well. Wait 30 minutes before tasted.