Quinoa is slightly sweet and nutty, so you may use it to prepare main courses and desserts. You may replace rice, groats, potatoes or pasta with it. It can be an excellent healthy ingredient of soups, stews or salads.

The spring is a great reason to change your eating habits, so I would like to share with you the recipe for a salad which you can have for lunch or a light dinner. If you serve it in bowls with avocado, it will look interesting. If you put it in a jar, you have lunch for work or a snack for a trip. I recommend it.

Ingredients:
100g of quinoa
2 avocados
red pepper
cucumber
a handful of chives
half a chili pepper
2 tablespoons of olive oil
1 tablespoon of lemon juice
salt and pepper
almonds
2 eggs
parsley

Rinse the quinoa. Put it into a saucepan and add 200ml of boiling water. Boil without stirring until the quinoa soaks up the water (about 10-15 minutes). Leave it to cool down. Wash the avocados, cut them into halves and remove the pulp, being careful not to damage the skin. Hard boil the eggs and cut them into quarters. Cube the avocado, cucumber and pepper. Chop the chives and the almonds (leave a couple for decoration). In a bowl mix the avocado, quinoa, pepper, cucumber, and chives. Spice it up with salt and pepper, olive oil and lemon juice. Mix them in. Put the salad into the avocado skin bowls. Arrange a piece of the egg on the top of each bowl. Decorate with the almonds and parsley.

Enjoy your meal!

Try also
Girl's evening
An alternative dinner: salad with Brussels sprouts
Salad with new potatoes