Name: Quinoa Avocado Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Salad
Ingredients: Salad; 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; Dressing; 1/4 cup olive oil; 1 tablespoon red wine vinegar; 1 tablespoon lime juice; 1 teaspoon Dijon mustard; 1 garlic clove minced; ½ teaspoon salt

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Category: Recipes

Cuisine: Salad

Total: 35 minutes

Prep: 15 minutes

Servings: 6

Ingredients

Salad
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
Dressing
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 teaspoon Dijon mustard
1 garlic clove minced
½ teaspoon salt

Instructions

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.

Notes

Tips for making quinoa avocado salad

Chop the vegetables finely. Because the quinoa looks like a fine grain, I love chopping the vegetables pretty small so that every bite has a little bit of all the vegetables and enough quinoa. It’s no fun grabbing a bite from this quinoa avocado salad and just getting a large tomato. To make it easier for chopping, I use cherry tomatoes and just halve them. I also use the small persian cucumbers so it’s less chopping.
Don’t skimp on the ingredients. Because there are so few ingredients in the salad, be sure to use the best quality produce you can find (especially those avocados!). And it’s important that you use extra virgin olive oil because that’s the base for the dressing that really pulls it all together.
Add the avocado and mix before serving. Like all salads, it’s best to toss the dressing right before you serve the salad. In this case, the salad will hold up well if tossed in advance, but it’s best to add the avocado fresh right before serving for no browning situations.
Chill before serving. Because the quinoa has been cooked, it’s best to let it get to room temperature before mixing with the vegetables. Then, I recommend chilling it in the fridge for at least half an hour before tossing and serving.

Amount Per Serving
Calories		306
% Daily Value*
Total Fat 20		30.8%
	Saturated Fat 2	10%
	Trans Fat
Cholesterol		0
Sodium 212		8.8%
Total Carbohydrate 27		9%
	Dietary Fiber 7	28%
	Sugars 2
Protein 6

Vitamin A		Vitamin C
Calcium 31		Iron 1.9

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Quinoa Avocado Salad