Quinoa, avocado and tomato salad

I love it when summer arrives and we are able to play a bit more with light foods such as salads. One of my personal favourites is an easy recipe that includes all the good bits that the body requires and is vegan too! So how about making an easy dinner recipe that is filling, tasty and lovely-looking tonight? Only a handful of ingredients 🙂

Ingredients:
– 1/2 cup quinoa
– 1/2 avocado
– handful of cherry tomatoes
– 3-4 button mushrooms (optional)
– salt and pepper
– 1/2 lemon
– extra virgin olive oil
– rocket

Method: 
Boil 1/2 cup of quinoa (I used a tricolour one) with 1 cup of water and a pinch of salt – it shouldn’t take more than 8-10 minutes on a medium heat.
In the meantime cut half an avocado in small pieces and squeeze the 1/2 lemon on top. Cut the cherry tomatoes in half and set aside. Cut the mushrooms in small slices (if using) and put aside.
Once the quinoa is ready, leave it aside to cool down (or run it under cold water in a sieve). Use a cooking ring to prep. Quinoa goes first, followed by avocado, tomatoes and mushrooms. Put some rocket all around it. Add salt and pepper to taste and a little olive oil. Enjoy!

Let me know if you liked it!