Quinoa Avocado Salad
- This Quinoa Avocado Salad is a perfect blend of health and flavor, making it a versatile dish for any occasion.
Ingredients
- 1 cup quinoa rinsed and drained
- 2 cups water
- 1 ripe avocado diced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 3 tablespoons olive oil
- Juice of 1 lime or lemon
- Salt and pepper to taste
Optional add-ins:
- ½ cup black beans
- ½ cup corn kernels
- ¼ cup crumbled feta cheese
- 2 tablespoons nuts or seeds e.g., pumpkin seeds, almonds
Instructions
Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- Fluff the quinoa with a fork and let it cool.
Prepare the Vegetables:
- While the quinoa cools, dice the avocado, halve the cherry tomatoes, and dice the cucumber.
- Finely chop the red onion and cilantro.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
- In a large mixing bowl, combine the cooled quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly. Be careful not to mash the avocado.
Serve or Store:
- Serve immediately or refrigerate for up to 2 days. For meal prep, store the quinoa and dressing separately and mix with fresh ingredients before serving.
Notes
- Avocado Tip: To prevent browning, add a squeeze of lime juice to the diced avocado before mixing it into the salad.
- Customization: Feel free to add protein sources like grilled chicken, shrimp, or tofu for a heartier meal.
- Dressing Variations: Add minced garlic, a teaspoon of Dijon mustard, or a drizzle of honey for extra flavor.