1 cup uncooked quinoa
2 cups water or vegetable broth
¼ tsp. salt
1 large tomato, chopped
¼ cup onion, chopped
1 cucumber, peeled, seeded, and chopped
¼ cup pitted black olives, halved
1 avocado, peeled and chopped
¼ cup Italian dressing (or to taste)
Vigorously rinse the quinoa; drain. Place the quinoa in a pot and add the water or broth and salt. Bring it to a boil and then reduce the heat. Cover the pot and simmer for 15 to 20 minutes or until the liquid is absorbed.
Fluff the quinoa and then place it in a large salad or mixing bowl and refrigerate until cool. Add the remaining ingredients and toss gently to mix. Serve immediately or refrigerate until ready to eat.
Serves 6 to 8.
Note: It’s necessary to rinse uncooked quinoa well to remove the bitter covering. One cup uncooked quinoa makes about 3 cups cooked.