Furthermore, after Lent you can continue using this recipe to accompany your dishes with chicken, fish or beef or cook it as we present it because that way it is already ultra delicious.

For us, this recipe is so easy that you practically do not need instructions, but we leave you here the procedure and the ​ingredients​ that you will need.

Ingredients:

• 2 cups of cooked quinoa
• 1⁄2 cup finely chopped red onion
• 1⁄2 cup shredded red cabbage
• 1⁄2 cup yellow bell pepper cut into small sticks
• 1 cup cherry tomatoes, sliced ​​in halves
• 1 avocado in small cubes
• 1⁄2 cup sliced ​​raw mushrooms
• 1 handful of blueberries
• 1⁄3 cup pecans​ chopped or shredded.
• 1 tablespoon ​caramelized sesame seed
• 2 tablespoons lemon juice
• 1 tablespoon of agave syrup
• 1⁄4 cup of oil

• Pepper and salt to taste

Elaboration:

1. In a bowl, add the quinoa, onion, cabbage, bell pepper, tomatoes, avocado, mushrooms and sesame seed and stir well. Store this mixture in the refrigerator while you perform the next step.

2. In small bowl, stir lemon, oil, honey, pepper and salt; you can omit the honey and you'll still have a good result.

3. Add the previous vinaigrette to the mixture that you kept in the fridge, mix well and serve.

4. Decorate with the​ walnuts​ and the blueberries.​

Pro-tips:​ you can make variations of this recipe with your favorite ingredients, cubed baked or fried sweet potato, broccoli, potato, ​little beans ​, carrot, whatever strikes your fancy or is in season, and instead of chopping the walnuts, you can throw them in the blender for a few seconds and voila, easily chopped walnuts