1 Cucumber peeled and cut into small dices
1 Avocado, take out the stone and cut into quarters
3 Roma tomatoes, seeded and finely chopped
1 Small red onion, finely chopped
1 1/2Cups quinoa
1/4 Cup extra virgin olive oil
3 Tbs fresh lemon juice
2 Tsp gratedlemon zest
1 Handful fresh parsley, chopped
Himalayan crystal salt or celticsea salt
Freshly ground black pepper
Bring about 2 liters saltedwater to a boil. Add the quinoa, cover the pot, and reduce the heat tomedium-low. Simmer for about 14 minutes, or until quinoa is tender. You knowthis when small “tails” bloom from grains.
Preheat the oven to 200Celsius. Spread the pine nuts on a baking tray and toast them in the oven untillightly browned. This will take about 3 to 4 minutes. Cool afterwards and putinto a large serving bowl.
Drain the quinoa and rinse itunder cool running water. Drain again. Add the quinoa to the pine nuts and stirin the onion, tomatoes, cucumber and parsley.
Drizzle over the olive oil,lemon zest and juice. Season with salt and pepper. To garnish place the avocadoquarters over the salad.
I hope you enjoy this health alkaline salad!