Ingredients 2 people

  • 100 g quinoa
  • 1/2 organic lemon (juice)
  • 1 hot red chili
  • 1/2 avocado
  • 1/2 melon
  • 1/2 spring onion
  • 1/2 courgette 
  • 1 Tsp walnut oil
  • 1 Tsp avocado oil  
  • coriander
  • salt

cook quinoa for about 15 minutes over low heat in some salted water (ratio 1 cup of quinoa - 2 cups of water). cover and let it stay for a few minutes.

squeeze your lemon, finely chop the coriander, the chili and the spring onion, slice the courgette with a peeler. scoop out of the melon and the avocado as many balls as you wish (leave some for decoration) and stir everything into the quinoa. pour in the avocado and walnut oil and serve tepid.

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