Avocado & Black Quinoa Salad

Method

1. It's best to pre-soak the quinoa overnight or at least for a few hours to make it easier to digest and cook faster.
2. When you're ready to start cooking, discard the quinoa water and rinse it well. Put in a small pan and simmer in veggie stock for about 25 minutes. Add more stock if you need to. You're looking for an al dente texture.
3. In the meantime, cube the avocado, chop the coriander and toast the almonds.
4. Combine the olive oil with lemon juice, add smoked salt and stir well to combine or ideally shake in a jar with a lid.
5. When the quinoa has cooled down to room temperature, add the remaining ingredients and season to taste with more salt, pepper, and lemon or lime juice. You can also add some oak-smoked water for an extra smoky kick.