Quinoa and avocado salad with lime dressing

Tam West

For the salad

1 cup	Quinoa, well-rinsed; we used a combination of white and red quinoa (Main)
1	Avocado, firm but ripe
½ punnet	Cherry tomatoes, halved; use up to 1 punnet if desired
1	Small red onion, finely sliced; or use 3 spring onions
2 large handfuls	Coriander leaves, roughly chopped

For the lime dressing

2	Limes, juice only
1 clove	Garlic, crushed
1 tsp	Ground cumin
¼ cup	Olive oil
1 dash	Runny honey, to taste

Directions

1. Make the dressing. Place all the ingredients in a screw-top jar with tight-fitting lid and shake well. Season with salt and freshly ground black pepper and sweeten with honey to taste.
2. Place the rinsed quinoa in a heavy-based saucepan with 2 cups cold water. Bring to the boil, then reduce the heat, cover and simmer until all the liquid is absorbed, 15-20 minutes. Remove from the heat and leave to stand for 5 minutes. Uncover quinoa and allow to cool.
3. Halve, stone, peel and cut avocado into chunks and place in a bowl with the cherry tomatoes, onion and coriander. Drizzle over the dressing. Scatter in the cooked quinoa and use a fork to gently mix.
4. Serve salad with barbecued lamb chops. A lime pickle is good here too.