Quinoa and avocado salad

Quinoa is gluten-free, with a low sodium and high fiber content. It is 12-18% protein, has 9 of the essential amino acids (including lysine), and is a good source of vitamin E, B, manganese, magnesium, iron, copper and phosphorous.
Avocado has a high content of essential fatty acids, which is essential for skin nutrition.

Preparation: 20 minutes
Cooking: 20 minutes
Serves: 4

INGREDIENTS
1 cup red quinoa
2 avocados (cut in pieces)
A few dried tomatoes
2 fresh basil leaves
1 green onion
Dressing:
1/4 cup olive oil
Juice of 2 lemons
1 garlic clove (minced)
Salt
Cayenne (very small amount)

METHOD
Rinse quinoa in cold water and drain well.
In saucepan, bring 2 cups water and 1/2 tsp salt to boil. Add quinoa. Cover and reduce heat to low. Cook until water is absorbed (about 20 minutes).
In a bowl, mix together the ingredients in cooled quinoa. Toss with dressing.
Serve fresh with parsley on top.