Ingredients (serves 1) :
- 100 g of cooked quinoa (or any other type of grain)
- 1 ripe avocado
- 1 celery stalk
- 1 small red pepper
- 1 medium onion
- 1 small red chilli
- sea salt
- 2 tablespoons white balsamic vinegar
- 2 tablespoons alfalfa sprouts
- 1 pinch turmeric
- 1 tablespoon virgin olive oil
- 1 teaspoon agave syrup
Cut celery into thin strips, dice red pepper and onion. Remove seeds from the chili pepper and chop finely.
Sauté celery, pepper, onion and chili pepper in olive oil for about 3 minutes. Add a pinch of salt and remove from heat.
Mix balsamic vinegar with 2 tablespoons warm water and agave syrup and add to the vegetables together with the cooked quinoa.
Season with pepper and salt. Peel the avocado and slice it over the salad. Garnish with alfalfa sprouts and serve lukewarm.