Ingredients for two servings: 50 grams of white quinoa, 20 pitted olives in oil, 1 avocado, 1 medium carrot, any seasonal lettuce (in this case, the corn salad is 50 grams), 3 tablespoons of olive oil, salt and pepper – each to taste, watercress sprouts for decoration – to taste.
Preparation
Rinse the quinoa under running water in a fine sieve. Transfer to a saucepan and cover with 100 milliliters of boiling water. Close the lid and leave on medium heat for about 10 minutes until the cereal absorbs all the water.
While the quinoa is cooking, prepare the vegetables. Wash the avocado, cut in two, remove the pit, cut the flesh into small cubes (about 1,5 centimeters on a side) and transfer to a deep bowl. For a video on how to slice an avocado in 30 seconds, follow this link. Peel the carrots and cut them into 0,5 centimeter thick slices. Rinse and dry the lettuce leaves. Transfer carrots and lettuce to a bowl with the avocado, add olives, olive oil, salt and pepper to taste.
Cool the finished quinoa, send it to a bowl with vegetables and mix all the ingredients thoroughly, preferably with your hands.
Serve the salad in a flat plate and garnish with sprouts such as watercress.