Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions:
1. Cook the Quinoa:
- Rinse the quinoa under cold water.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and water is absorbed.
- Fluff the quinoa with a fork and let it cool to room temperature.
2. Assemble the Salad:
- In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro.
- If using, add crumbled feta cheese to the bowl.
3. Prepare the Dressing:
- In a small bowl, whisk together lemon juice, extra-virgin olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated.
4. Tips for Making the Best Quinoa Avocado Salad:
- Use ripe avocados for creaminess. To check for ripeness, gently press the avocado. It should yield slightly to pressure.
- You can add grilled chicken, shrimp, or chickpeas for added protein.
- Adjust the lemon juice, olive oil, salt, and pepper to taste according to your preferences.
- Customize with additional veggies like bell peppers, corn, or radishes for extra flavor and crunch.
5. How to Store Quinoa Avocado Salad:
- Refrigerate the salad in an airtight container. It’s best to consume within 1-2 days to maintain freshness.
- If you want to prepare it in advance, store the dressing separately and toss it with the salad just before serving to prevent it from getting soggy.
Quinoa Avocado Salad
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesIngredients
1 cup quinoa
2 cups water
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese, crumbled (optional)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Directions
- Cook the Quinoa:
Rinse the quinoa under cold water.
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and water is absorbed.
Fluff the quinoa with a fork and let it cool to room temperature. - Assemble the Salad:
In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro.
If using, add crumbled feta cheese to the bowl. - Prepare the Dressing:
In a small bowl, whisk together lemon juice, extra-virgin olive oil, salt, and pepper.
Pour the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated. - Tips for Making the Best Quinoa Avocado Salad:
Use ripe avocados for creaminess. To check for ripeness, gently press the avocado. It should yield slightly to pressure.
You can add grilled chicken, shrimp, or chickpeas for added protein.
Adjust the lemon juice, olive oil, salt, and pepper to taste according to your preferences.
Customize with additional veggies like bell peppers, corn, or radishes for extra flavor and crunch. - How to Store Quinoa Avocado Salad:
Refrigerate the salad in an airtight container. It’s best to consume within 1-2 days to maintain freshness.
If you want to prepare it in advance, store the dressing separately and toss it with the salad just before serving to prevent it from getting soggy.
Notes
- Customize this Quinoa Avocado Salad to your liking! Feel free to experiment with additional ingredients, adjust the dressing according to your taste, and use it as a versatile dish for various occasions. Whether it’s a quick lunch, a side dish, or part of a larger meal, this salad is a refreshing and nutritious choice. Enjoy the vibrant flavors
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