Description

The Quinoa Avocado Salad combines complete proteins from quinoa with heart-healthy monounsaturated fats from fresh avocados, providing a satisfying crunch from fresh vegetables alongside the creamy avocado. A vibrant lime vinaigrette cuts through the healthy fats, creating a bright flavor profile. This make-ahead friendly salad maintains its textural integrity and nutrient density for servings days later.

Ingredients

Scale

1 cup Dry Quinoa
2 Large Ripe Avocado
1 Medium English Cucumber
1 cup Cherry Tomatoes
3 tablespoons Fresh Lime Juice
1/4 cup Extra Virgin Olive Oil
1/2 cup Fresh Cilantro, chopped
1/4 cup Red Onion, finely diced

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Instructions

Rinse the Dry Quinoa thoroughly under cold running water for at least 30 seconds
Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes
Remove from heat and let sit covered for 5 minutes, then fluff with a fork
In a small bowl, whisk together the Fresh Lime Juice, Extra Virgin Olive Oil, salt, and pepper
While the quinoa cools, dice the English Cucumber, halve the Cherry Tomatoes, and finely mince the Red Onio
In a large bowl, combine the cooled quinoa and chopped vegetables, pour the dressing over and toss gently
Slice the Ripe Avocado into bite-sized cubes and gently fold them into the salad

Notes

Store leftovers in an airtight glass container and press plastic wrap against the surface to prevent browning.

Best enjoyed cold or at room temperature; do not reheat.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 3g
Sodium: 150mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 8g
Cholesterol: 0mg