Avocado Quinoa Salad
Avocado Quinoa Salad is a fresh, nutritious dish packed with creamy avocado, fluffy quinoa, and vibrant veggies like cherry tomatoes, cucumber, and red onion.It’s lightly dressed with a zesty lime vinaigrette, making it a refreshing option for a light lunch or a side dish. This salad is versatile, customizable, and suitable for various diets, including vegan, gluten-free, and dairy-free.Nutrition Facts (Per Serving)Calories: 400 kcal, Protein: 10 g, Carbohydrates: 45 g, Fat: 22 g, Fiber: 9 g, Sugar: 4 g, Sodium: 200 mg (varies with added salt).Estimated based on one serving (assuming 4 servings per batch)
Equipment
- 1 Medium Saucepan – for cooking quinoa
- 1 small bowl (for mixing the dressing)
- 1 large mixing bowl (for combining the salad ingredients)
- 1 fork (for fluffing the quinoa)
- 1 whisk (for making the dressing)
Ingredients
- 1 cup quinoa
- 2 ripe avocados peeled, pitted, and diced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion finely diced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional add-ins:
- 1 can 15 oz chickpeas, drained and rinsed
- Feta cheese or vegan feta for plant-based option
- 1 tablespoon sesame seeds or sunflower seeds
Instructions
Cook the Quinoa:
- Rinse the quinoa under cold water. Combine it with 2 cups of water in a saucepan, bring to a boil, then reduce heat and cover. Simmer for 15 minutes until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let it cool.
Prepare the Vegetables:
- While the quinoa cools, dice the avocados, cucumber, and red onion. Halve the cherry tomatoes.
Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Assemble the Salad:
- Once the quinoa has cooled, add it to a large mixing bowl with the chopped vegetables. Drizzle the dressing over the salad and toss gently to combine. Add chopped cilantro and toss again.
Serve and Enjoy:
- Serve immediately or chill for an hour to allow the flavors to meld. Add optional toppings like feta or chickpeas for added flavor and texture.
Notes
- Substitute grains: If you don’t have quinoa, other grains like farro, couscous, or bulgur can be used as substitutes.
- Add more protein: To make this salad more filling, consider adding protein like grilled chicken, chickpeas, or tofu.
- Make ahead: The quinoa and vegetables can be prepped ahead of time, but add the avocado and dressing just before serving to keep the salad fresh.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 1–2 days, but avocado may brown over time. Adding extra lime juice helps preserve its freshness.