Ingredients:

- 1 cup quinoa, rinsed

- 2 cups water or vegetable broth

- 1 avocado

- 1 cup cherry tomatoes, halved

- 1 cup cucumber, diced

- 1 cup bell pepper (any colour), diced

- 1/2 cup red onion, finely chopped

- 1 nectarine (quartered) OPTIONAL

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh mint leaves, chopped

- 1/4 cup toasted almonds, chopped

- Juice of 1 lemon or lime or both!

- 2 tablespoons extra-virgin olive oil

- Salt and pepper to taste

Instructions:

1. Cook Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it cool.

2. Prepare Vegetables: While the quinoa is cooking, prepare the vegetables. Chop the cherry tomatoes, avocado, cucumber, bell pepper, red onion, nectarine (if using), parsley, and mint. Set aside.

3. Toast Almonds: In a small skillet over medium heat, toast the almonds until golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and let them cool.

4. Assemble Salad: In a large mixing bowl, combine the cooked and cooled quinoa, chopped vegetables, toasted almonds, parsley, and mint.

5. Dress the Salad: Drizzle the lemon/lime juice and extra-virgin olive oil over the salad. Season with salt and pepper to taste. Toss everything together until well combined.

6. Serve: Transfer the salad to a serving dish or individual plates. You can garnish with additional fresh herbs or lemon zest if desired.

Enjoy this light and nutritious Spring Quinoa Salad as a side dish or a main course for a healthy and satisfying meal!