Quinoa and Avocado Salad
There was some prior preparation for this salad.
I cooked the Quinoa ( 100 gms ) in 180 ml of Water plus half a vegetable stock cube.
After I cut the courgettes and cucumbers in resembling quarters, I put them under some salt to drain away some of the moisture, and then put them through a flour/spices/seasoning mix to give them some flavour and also absorb more of the moisture. Then I sauteeed them for 25 minuets until they became just cooked enough.
The rest of the ingredients are mostly self-explanatory.
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