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  • 1/3 cup quinoa
  • 2/3 cup water
  • 1 cup cherry tomatoes
  • 1/2 cup cucumber
  • 1/4 cup red onion
  • 2 tablespoons lime juice
  • 1/2 teaspoon cumin seed
  • salt and pepper
  • 2 cups baby spinach leaves
  • 1 avocado


Bring the quinoa and water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.

Once the quinoa has chilled, stir in the tomatoes (cut in half), cucumber (diced), and onion (diced). Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.