Chopped quinoa salad with avocado

Cook the quinoa and let it cool while preparing the vegetables.

Cut red onion into fine dice (brunoise); dice cucumbers the same way, discarding the seeds; remove the seeds, membranes and white parts from the bell pepper and dice finely.

Quarter the tomatoes, cut away the membrane, slice into julienne and cut across into fine dice.

Julienne and dice the celery ribs. Peel the mango, slice it off the pit, julienne and dice.

Wash Italian parsley, pat dry, pick the leaves and chop.

Combine the quinoa, diced vegetables, parsley, crumbled feta and diced lemon confit.

Emulsify lemon juice with sugar and olive oil and season with salt and pepper.

Check the avocado is ripe by flicking off the stem to see green underneath; halve, pit, scoop and dice. Season with lime juice, salt, pepper, cumin and a few drops of Tabasco if desired.

Dress the salad with the vinaigrette to taste and serve topped with the avocado mixture, whole or on individual plates.