Light and Refreshing Flavors for Summer Delights

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 whole cucumber, diced
• 1 small red onion, finely chopped
• 1 whole avocado, diced
• 1 whole lime, zest and juice
• 1 whole lemon, zest and juice
• 0.25 cup fresh mint leaves, chopped
• 0.25 cup fresh parsley, chopped
• 2 tablespoons olive oil
• to taste salt and pepper

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and allow it to cool slightly.
2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and chopped red onion.
3. Add the cooled quinoa to the bowl, along with the diced avocado.
4. In a small bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, olive oil, salt, and pepper to create a dressing.
5. Pour the dressing over the quinoa salad and gently toss to combine, ensuring all the ingredients are well-coated.
6. Finally, fold in the chopped mint and parsley for an extra burst of freshness.
7. Serve the salad chilled or at room temperature.