Quinoa Avocado Salad
User Reviews
5
Quinoa Avocado Salad
Description
The quinoa is toasted before cooking, which enhances its nutty flavor and adds dimension to the salad. After cooking and fluffing, the quinoa is cooled before combining with crisp grape tomatoes, chopped Persian cucumbers, finely chopped red onion, creamy diced avocados, and freshly chopped cilantro, offering a balance of textures and freshness.
The dressing combines olive oil with red wine vinegar, fresh lime juice, and Dijon mustard, seasoned with oregano, salt, and black pepper to provide a bright and slightly tangy flavor that ties the ingredients together without overwhelming them. This salad can be served chilled or at room temperature.
For storage, it's best to keep the dressing separate if the salad will be consumed over a few days to preserve the avocado's freshness. The dressing can also be made up to a week ahead to save time. The recipe allows for vegetable substitutions, although following the original ingredients brings the best result.
Ingredients
- 1 cup quinoa uncooked
- ½ teaspoon salt
- 1 ½ cups water
- 1 cup grape tomatoes halved
- 2 cucumber chopped, Persian
- ¼ red onion chopped
- 2 avocado chopped, large, ripe
- ¼ cup cilantro chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ lime juiced
- 2 teaspoons Dijon mustard
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the quinoa in a medium saucepan over medium-high heat. Toast for 5 minutes, or until the seeds start to make popping sounds. Add the salt and water, bring to a boil, then turn down the heat to a simmer, cover and cook for 15 minutes. Remove from the heat and keep covered for an additional 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool.
- To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, salt and pepper.
- When the quinoa is cool, add the tomatoes, cucumbers, red onions, avocados and cilantro. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 4 days.
- To prevent avocado from browning, add dressing only to the portion you plan to eat immediately.
- You can prepare the dressing up to one week in advance and store it refrigerated until use.
- Vegetables can be substituted if desired, but the original combination offers balanced flavor and texture.
- A hand blender is useful for quickly and easily emulsifying the dressing to a smooth consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 418mg | 17% |
| Potassium | 596mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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