Rinse the quinoa thoroughly and cook it in water until the grains are soft. Let it steam dry briefly and cool.
Halve and stone the avocado and cut it into bite-sized pieces. Wash the cherry tomatoes and halve them, depending on their size.
For the dressing, whisk the lemon juice with the olive oil, salt and pepper. It should taste fresh and balanced.
Gently mix the quinoa, avocado and cherry tomatoes in a bowl. Pour over the dressing and carefully fold it in.
Leave the salad to stand for a few minutes so the flavours come together. Taste again before serving.
Spoon into bowls and serve straight away. If you like, finish with a little extra pepper and a squeeze of lemon juice.
Good to know
When it needs to be quick, bowls like this are a favourite of mine. Fresh, creamy and on the table without much effort. It tastes of little work and lots of summer.
Swaps
Quinoa → millet (mild, also provides fibre and minerals); avocado → white beans (also provide plant protein and fibre); cherry tomatoes → cucumber (milder, juicy and crunchy); lemon juice → lime juice (similar acidity, also provides vitamin C).
Allergens
The recipe is naturally gluten-free, as long as the quinoa hasn't been contaminated with gluten-containing products. Well suited to children; in pregnancy, wash the ingredients thoroughly and use only ripe, fresh avocado.
