Quinoa salad with avocado, tomato, parsley and pine nuts 


50 g quinoa
1 handful parsley, chopped
1 avocado, peeled, pitted and diced
½ small tomato, diced
Juice of ½ grapefruit
10 pine nuts



Rinse and drain the quinoa, then add 125 ml of water to a saucepan and bring to a boil over high heat. When the water starts to boil, cover the saucepan and turn down heat. Let simmer for 15 minutes and then remove from the stove. Fluff quinoa with a fork and let cool. Add parsley, avocado and tomato to the cool quinoa. Pour grapefruit juice over quinoa and add pine nuts.

Tip: You can replace some or all of the quinoa with sorghum or bulgur.