Quinoa and Avocado Salad

A crisp and nutritious Quinoa and Avocado Salad that unites protein-packed quinoa with creamy avocado, juicy tomatoes, and tangy lime dressing—a refreshing and satisfying dish perfect for any occasion.

Why You’ll Love This Recipe

This Quinoa and Avocado Salad offers a harmonious balance of textures and flavors, featuring fluffy quinoa, silky avocado, and vibrant vegetables. It is naturally gluten-free, vegetarian, and easily adaptable to various dietary preferences. The zesty lime dressing enhances the freshness, making it an ideal choice for a light lunch, picnic side, or healthy dinner. Additionally, the salad can be prepared in advance, making meal planning effortless.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup quinoa, rinsed thoroughly

• 2 cups water or low-sodium vegetable broth

• 2 ripe avocados, peeled and diced

• 1 cup cherry tomatoes, halved

• 1 small red onion, finely chopped

• 1 small cucumber, diced

• 1/4 cup fresh cilantro or parsley, chopped

• Juice of 2 limes

• 3 tablespoons extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

directions

1. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.

2. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, approximately 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.

3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.

4. In a large mixing bowl, combine the cooled quinoa, diced avocado, cherry tomatoes, red onion, cucumber, and chopped herbs.

5. Pour the dressing over the salad and gently toss until all ingredients are evenly coated.

6. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve immediately or chill in the refrigerator for at least 30 minutes to meld flavors.

Servings and timing

• Servings: 4 as a main course or 6 as a side

• Preparation time: 15 minutes

• Cooking time: 15 minutes

• Total time: 30 minutes

Variations

• Add black beans or chickpeas for extra protein and fiber.

• Substitute lime juice with lemon juice for a different citrus note.

• Incorporate diced mango or pineapple for a sweet and tropical twist.

• Top with crumbled feta or goat cheese for a creamy, tangy contrast.

• Spice it up by adding a pinch of chili flakes or diced jalapeño.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 2 days. Because avocado may begin to brown, it is best consumed within 24 hours. To refresh the salad, stir gently and add a squeeze of fresh lime juice before serving. Reheating is not recommended; instead, allow refrigerated portions to come to room temperature or serve chilled.

FAQs

How do I ensure the quinoa is fluffy?

Rinse the quinoa thoroughly to remove its natural coating, which can be bitter. Use the correct water-to-quinoa ratio (2:1) and avoid overcooking. Once the water is absorbed, let it rest covered for 5 minutes before fluffing with a fork.

Can I prepare this salad in advance?

You may prepare the quinoa and chop the vegetables up to a day ahead. Assemble and dress the salad just before serving to maintain the avocado’s color and texture.

How do I prevent the avocado from turning brown?

Toss the avocado pieces in a little lime juice immediately after dicing. Store the salad in an airtight container and press a piece of plastic wrap directly onto the surface to minimize air exposure.

Is this salad suitable for meal prep?

Yes, you can portion the salad into individual containers. Keep the dressing separate and add it just before eating to preserve freshness.

Can I use brown rice or couscous instead of quinoa?

While quinoa offers a unique texture and nutritional profile, you can substitute with brown rice, couscous, or farro. Adjust cooking times and liquid ratios according to each grain’s requirements.

What dietary adaptations can I make for this salad?

This recipe is naturally gluten-free and vegetarian. For a vegan version, ensure that any substitutions, such as cheese, are plant-based. To make it low-FODMAP, replace the red onion with green onion tops.

How long will leftovers last?

Leftovers stored properly in the refrigerator will stay fresh for up to 2 days. Avocado may brown, so consider adding extra lime juice when serving leftovers.

Can I freeze this salad?

Freezing is not recommended due to the avocado’s creamy texture, which can degrade upon thawing.

What can I serve with Quinoa and Avocado Salad?

This salad pairs well with grilled chicken, fish, or tofu. It also complements sandwiches and wraps or serves as a healthy stand-alone meal.

How can I increase the protein content?

Stir in cooked beans, such as black beans or edamame, or top with grilled chicken or tofu cubes to boost protein content.

Conclusion

This Quinoa and Avocado Salad combines wholesome ingredients to create a flavorful, versatile dish that excels as a light meal or a vibrant side. Its simple preparation, nutrient-rich components, and adaptability make it a staple for both casual lunches and elegant gatherings. Embrace its freshness and ease to elevate your culinary repertoire

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