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Le Chaudron recipe
Salade quinoa avocat
Quinoa avocado salad
⏱ 25 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)quinoa
2very ripe avocados
1/2cucumber
200 g (7 oz)cherry tomatoes
1red onion
3 tbspvirgin olive oil
2 tbsplemon juice
1 tbspchopped fresh cilantro
1 pinchsalt and pepper
- 250 g (9 oz) quinoa
- 2 very ripe avocados
- 1/2 cucumber
- 200 g (7 oz) cherry tomatoes
- 1 red onion
- 3 tbsp virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp chopped fresh cilantro
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa well under cold water in a fine sieve to remove the bitter saponins.
- Cook it in 500 ml (2 cups) boiling salted water, covered, over low heat for 15 minutes until fully absorbed.
- Let stand 5 minutes off the heat without lifting the lid. Fluff with a fork.
- Dice the cucumber small, skin on for color. Halve the cherry tomatoes.
- Slice the red onion very thinly with a mandoline or sharp knife.
- Halve and pit the avocados, scoop the flesh into cubes and toss with lemon juice.
- In a large bowl, gently combine the warm quinoa, vegetables and avocado.
- Dress with olive oil, the remaining lemon juice, salt, pepper and chopped cilantro. Serve chilled or at room temperature.
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