Boil water, add the quinoa, stir and bring to a boil again. Simmer for 12-15 minutes.
Drain in a colander. When the quinoa has cooled, transfer to a large bowl.
Dice cucumbers and onions. Peel and chop the tomatoes. Chop the mint and separate the basil leaves. Toss everything together, garnish with avocado and nuts on top.

Half a cup of washed quinoa
5 pickles, peeled
1 medium onion
1 tomato
A few basil leaves
A few mint leaves
1/2 cup olive oil
1/4 lemon juice
1/2 tsp salt
3/4 tsp spices
1 avocado
Nuts