This Quinoa & Avocado Salad is a refreshing and nutrient-dense dish that is perfect for a healthy meal or a side dish. Packed with protein-rich quinoa, creamy avocado, crunchy vegetables, and a tangy lemon dressing, this salad is both satisfying and delicious. It’s naturally gluten-free, vegan, and loaded with fiber, making it a great choice for a wholesome meal. Whether you need a light lunch, a post-workout meal, or a flavorful side for your main course, this salad is a great option.
The combination of textures and flavors—from the soft avocado to the juicy cherry tomatoes and the fluffy quinoa—makes this salad a delightful experience. Plus, it’s incredibly easy to prepare, and you can customize it with your favorite toppings like feta cheese, grilled chicken, or nuts for extra crunch.
Ingredients:
For the Salad:
1 container quinoa (flushed and drained)
2 glasses water or vegetable broth
1 ready avocado, diced
1 container cherry tomatoes, halved
½ little ruddy onion, finely chopped
½ cucumber, diced
¼ glass new parsley, chopped
¼ container new cilantro (optional)
¼ container feta cheese (discretionary, for a non-vegan version)
¼ container toasted almonds or walnuts (optional)
For the Dressing:
3 tbsp additional virgin olive oil
Juice of 1 lemon (or lime)
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp salt (alter to taste)
¼ tsp dark pepper
½ tsp nectar or maple syrup (discretionary, for balance)
Instructions:
Step 1: Cook the Quinoa
Wash the quinoa completely beneath cold water utilizing a fine-mesh sieve.
In a medium pot, bring 2 mugs of water or vegetable broth to a boil.
Include the quinoa, decrease the warm to moo, cover, and let it stew for almost 12-15 minutes or until the quinoa assimilates all the liquid.
Evacuate from warm, lighten with a fork, and let it cool to room temperature.
Step 2: Plan the Vegetables
Whereas the quinoa is cooling, dice the avocado, cucumber, and ruddy onion.
Split the cherry tomatoes and chop the new parsley and cilantro.
Step 3: Make the Dressing
In a little bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, dark pepper, and honey/maple syrup.
Taste and alter flavoring as needed.
Step 4: Amass the Salad
In a huge blending bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, and ruddy onion.
Include chopped parsley and cilantro.
Pour the dressing over the serving of mixed greens and hurl tenderly to coat everything evenly.
If utilizing, sprinkle feta cheese and toasted almonds or walnuts for additional flavor and crunch.
Step 5: Serve & Enjoy
Serve promptly or chill in the fridge for 15-20 minutes some time recently serving for upgraded flavors.
Appreciate this serving of mixed greens as a primary supper or as a side dish with flame broiled chicken, angle, or tofu.
Additional Tips:
Quinoa Cooking Tip: For additional flavor, cook quinoa in vegetable broth instep of water.
Avocado Freshness Tip: To avoid the avocado from browning, hurl it with a small lemon juice some time recently including it to the salad.
Make it a Feast: Include flame broiled shrimp, chicken, or chickpeas for a protein boost.
Capacity: Store remains in an sealed shut holder in the cooler for up to 2 days. The avocado may obscure somewhat, but the flavors will still be delicious.
Dressing Varieties: Attempt including balsamic vinegar or Greek yogurt for a distinctive bend on the dressing.
Additional Crunch: Sunflower seeds, pumpkin seeds, or toasted sesame seeds can be sprinkled on best for additional texture.
This Quinoa & Avocado Serving of mixed greens is a dynamic, delightful, and easy-to-make dish that you can appreciate at any time of the year. It’s stacked with supplements, fiber, and sound fats, making it a idealize dinner for anybody looking for a solid and satisfying choice. Whether you’re meal-prepping for the week or require a speedy lunch, this serving of mixed greens is a winner!
Happy Cooking
Diana
