Ingredients:-
•1 cup uncooked quinoa
•½ teaspoon salt
•1 ½ cups water
•1 cup grape tomatoes halved
•2 Persian cucumbers chopped
•¼ red onion chopped
•2 large ripe avocados chopped
•¼ cup chopped cilantro
•Dressing
•¼ cup olive oil
•2 tablespoons red wine vinegar
•½ lime juiced
•2 teaspoons Dijon mustard
•½ teaspoon oregano
•½ teaspoon salt
• ½ teaspoon black pepper
Method:- Place the quinoa in a medium saucepan over medium-high heat. Toast for 5 minutes, or until the seeds start to make popping sounds. Add the salt and water, bring to a boil, then turn down the heat to a simmer, cover and cook for 15 minutes. Remove from the heat and keep covered for an additional 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool. To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, salt and pepper. When the quinoa is cool, add the tomatoes, cucumbers, red onions, cilantro and dressing. layer it in the mould below and top the avocados and sea salt mixture above. Garnish with Microgreens. Black olive powder and exotic vegetables.
Serve with Chilled Berry Yogurt.