Dramatic purple tomatoes, Italian cannellini beans ( you can use ordinary white beans ) red onions, Greek basil, avocado, cold-pressed extra-virgin olive oil, and quinoa make up this salad bursting with flavor and nutrients.
Ingredients
- 40 gr of quinoa
- 1/2 ripe avocado
- 1/3 tin of cannellini beans ( drained )
- 1 medium purple tomato
- Few thin slices of red onion
- A dash of extra-virgin olive oil
- A dash of lemon juice
- Few sprigs of Greek basil
- Sea salt to taste
- A dash of black pepper (optional)
Method
- Simply cook the quinoa according to the packet instruction.
- In the meantime prepare the salad with the drained tomatoes cannellini beans, avocado, heirloom tomato, the finely sliced onion and the Greek basil finely chopped.
- Season with sea salt, olive oil, pepper and a dash of lemon juice, then add the quinoa once it is cooked and stir well. Enjoy!
