- 1 cup quinoa
- 1 Persian cucumbers (aka mini seedless cucumbers)
- 1/2 an avocado
- 5 large asparagus stalks
- 1 tablespoon finely chopped shallots
- 1/2 lemon
- 1 1/2 tablespoons extra virgin olive oil
- salt and pepper to taste
To prepare the quinoa:
Rinse the quinoa. Place 1 cup of quinoa into a pot and add 2 cups of water. Bring the water to a boil, cover, then let simmer for 15 to 20 minutes (until all the water is gone). Place quinoa in a bowl and put in the refrigerator to cool.
Steam asparagus, cool, and chop.
Chop cucumber, avocado, and shallots; add to quinoa along with asparagus.
Squeeze lemon juice, add olive oil, salt and pepper.
Mix and enjoy!