Quinoa and Turkish pea salad (with or without avocado)

Rinse the quin.

Pour 5g of oil into a saucepan and fry the rinsed quinoa in it. Stir fry for a few minutes.

Add 200 g of water, wait until the water bubbles the first bubble and cut off a lower flame (temperature), put the lid on and allow the quinoa to cook for 20 minutes.

Meanwhile, cut the vegetables (peppers, cucumbers, tomatoes, onions) and make the sauce from the avocado by blending all the ingredients.

Stir / pour the finished quinoa with a fork and pour into a large bowl - add lemon juice, salt and pepper, mix.

Rinse the Turkish peas thoroughly and place in a heated pan (oil 5g) and sprinkle with Taco seasoning. Stir fry until the peas remain crispy.

Add vegetables, Turkish peas to the dish with quinoa and mix.

Add the sauce and mix everything. You can also not add the sauce, because the salad is also very tasty. But with the sauce, of course, much tastier.

The nutritional value of salads is indicated without sauce.
The nutritional value of the sauce for 1 serving (1/3) is: OB = 19.3 g, OH = 47.2 g, T = 15.8 g, Kcal = 407