Quinoa Avocado Salad
This vegan Quinoa Avocado Salad is made with simple ingredients and a tossed in a tangy dressing. It's a protein-packed salad that works for lunch or dinner
Servings 6 servings
- 1 cup uncooked quinoa
- 1 cup grape tomatoes halved
- 1 large cucumber diced
- ¼ cup red onion finely chopped
- 2 large ripe avocados chopped
- ¼ cup chopped cilantro
Place the quinoa in a medium sauce pan over medium heat. Toast without oil or salt for 5-7 minutes until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, garlic and salt.
When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. If you're not planning to finish the salad all in one day, it's best to add the dressing only to the portion you'll be eating.
Make Ahead Tips: You can make the dressing up to 1 week in advance and use it when ready for the salad.
Substitutes: For best results, follow the recipe as is. However you can omit or replace any vegetables that you'd like
Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings. It's quick and easy and gets me the perfect consistency, without any chunks of garlic leftover.
Calories: 306kcal | Carbohydrates: 27g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 212mg | Potassium: 621mg | Fiber: 7g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 13.3mg | Calcium: 31mg | Iron: 1.9mg