It’s a sunny afternoon at my home, and I can smell the faintest hint of culinary creativity wafting in the air. As someone who adores vibrant flavors and nutritious meals, I often find myself experimenting with fresh ingredients in my kitchen.
Today, I’m diving into a delightful adventure of making a Quinoa and Avocado Salad that I know will soon become a staple in my recipe book. This salad is not just a dish; it’s a celebration of wholesome ingredients that come together in a beautiful harmony!
What is Quinoa and Avocado Salad?
At its core, this dish features a cashmere-soft blanket of quinoa caused by perfectly cooked grains, complemented by the creamy and buttery allure of ripe avocados.
Add in fresh vegetables, a zesty dressing, and maybe a sprinkle of cheese for good measure, and you have yourself a salad that’s as enjoyable to look at as it is to eat. The combination of flavors and textures in this salad creates a symphony of taste that dances on your palate.
You might be wondering about the popularity of quinoa. Originally cultivated in the Andes, it’s often touted as a superfood because it’s high in protein and gluten-free. And avocados?
Well, they are essentially nature’s creamy jewels. When mixed together, quinoa and avocado create a fulfilling meal that’s perfect for lunch, dinner, or even as a side dish.
Why You’ll Love This Quinoa and Avocado Salad
- It’s visually stunning with vibrant greens, fresh reds, and earthy tones from the quinoa.
- Nutrient-packed with protein, fiber, and heart-healthy fats for a satisfying meal.
- Rich flavors that combine creamy avocado with the nutty taste of quinoa.
- Versatile and customizable to suit your tastes or dietary needs.
- No cooking hassle—it’s easy, make-ahead friendly, and perfect for busy days.
The Ingredients
For the Salad:
- 7½ cups fresh baby spinach, loosely packed and roughly chopped
- 1 cup uncooked white quinoa, rinsed and drained
- 2 large ripe avocados, peeled, pitted, and diced
- 1½ cups ripe cherry tomatoes, halved or quartered if larger
- 1½ cups Persian or English cucumbers, sliced into half moons
- ⅓ cup crumbled feta cheese (optional, but I love the tang it adds)
- ⅓ cup fresh cilantro or flat-leaf parsley (for that fresh burst)
- ¼ cup finely diced red onion
- ½ cup roasted red bell peppers, chopped
For the Dressing:
- ½ cup extra-virgin olive oil
- Juice of 1 large lemon (plus zest for an added zing)
- 4 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced or finely grated
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Cook the Quinoa
First things first: let’s get the quinoa cooked. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a rolling boil over medium-high heat. Then, reduce the heat to low, cover, and let it simmer for about 15 minutes. When it’s done, you’ll see tiny white spirals. That’s the magic of quinoa! Fluff it up with a fork and let it cool.
Step 2: Prepare the Veggies
While the quinoa cools, chop up your veggies. Slice the cucumbers, halve the cherry tomatoes, and dice the red onion. The colors should start coming together beautifully. And don’t forget to chop the cilantro or parsley. Fresh herbs really amp up the flavor!
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, and oregano. Add a good pinch of salt and pepper. Taste it—balance is key. If it’s too tart for your liking, add a bit more honey. It’s all about your preference!
Step 4: Combine Everything
In a large bowl, combine the cooked quinoa, chopped spinach, cucumbers, tomatoes, red onion, and roasted red bell peppers. Gently fold in the diced avocados and crumbled feta. Be careful; you don’t want a mushy mess!
Step 5: Dress It Up
Drizzle the dressing over the salad. Toss everything together with love. The goal is to coat each bit without crushing the avocados. Finally, garnish with fresh herbs. Voilà! You now have a salad that’s not just a showstopper but also packed with health benefits.
Tips & Tricks
- Rinse the Quinoa: Always rinse quinoa before cooking it. This removes the saponins, which can taste bitter.
- Use Ripe Avocados: Choose avocados that yield slightly to pressure. Overripe avocados can create a mushy texture, while underripe ones may be too firm.
- Chill Before Serving: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
- Batch Cooking: Make a larger quantity of quinoa to use in other meals throughout the week.
- Add Protein: For a heartier meal, toss in black beans, chickpeas, or grilled chicken.
Nutrition Information
One serving of this Quinoa and Avocado Salad offers a fantastic balance of nutrients. The protein from quinoa pairs well with heart-healthy fats from avocados and olive oil.
You’re also getting a healthy dose of fiber from the veggies. Depending on your portion size and added ingredients, this salad can easily be a satisfying lunch or light dinner.
Can I Store Quinoa and Avocado Salad?
While this salad can be enjoyed right away, you can store leftovers in an airtight container in the refrigerator. However, keep in mind that avocados can brown. It’s best to eat the salad within 1-2 days for optimal freshness.
To prolong the shelf life, consider adding avocados right before serving.
What Can I Serve with Quinoa and Avocado Salad?
- Grilled Chicken: The simple flavors of grilled chicken complement the salad’s richness.
- Fish Tacos: The zestiness of fish tacos with lime flavors makes a great match.
- Lentil Soup: This salad can serve as a refreshing complement to hearty bowls of soup.
- Stuffed Peppers: Serve this salad alongside stuffed peppers for a colorful meal.
- Pita Chips: Crunchy pita chips or crackers can add a satisfying crunch.
Variations
- Mediterranean Twist: Add Kalamata olives and vary the herbs to include oregano and mint.
- Tex-Mex Style: Toss in black beans, corn, diced bell peppers, and swap the dressing for lime juice and taco seasoning.
- Tropical Vibe: Replace the dressing with a coconut-lime version and add diced mango and pineapple.
- Roasted Veggie Addition: Include roasted veggies like zucchini and bell peppers for an earthy depth.
- Nutty Crunch: Add toasted nuts like slivered almonds or walnuts for an extra crunch and protein punch.
Conclusion
As I sit down to savor my Quinoa and Avocado Salad, I can’t help but feel a sense of accomplishment. Not only have I created a dish that is visually stunning and utterly delicious, but one that also showcases the essence of wholesome eating. It’s easy to prepare and versatile enough to enjoy in countless ways.
This salad has indeed earned a spot in my go-to recipe collection. Whether it’s a summer gathering or a busy weekday lunch, I know I can count on this delightful creation to satisfy. So, grab your ingredients, embrace a bit of culinary creativity, and let’s enjoy this delicious journey together!
You’ll also like the following recipes!
- Greek Quinoa Salad Copycat Recipe
- How to Make Feta Quinoa Salad
- Best Mediterranean Quinoa Salad Recipe
Quinoa and Avocado Salad Recipe – Simple Easy Meals
It’s a sunny afternoon at my home, and I can smell the faintest hint of culinary creativity wafting in the air. As someone who adores vibrant flavors and nutritious meals, I often find myself experimenting with fresh ingredients in my kitchen.
Ingredients
Salad
Dressing
Instructions
Step 1: Cook the Quinoa
-
First things first: let’s get the quinoa cooked. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a rolling boil over medium-high heat. Then, reduce the heat to low, cover, and let it simmer for about 15 minutes. When it’s done, you’ll see tiny white spirals. That’s the magic of quinoa! Fluff it up with a fork and let it cool.
Step 2: Prepare the Veggies
-
While the quinoa cools, chop up your veggies. Slice the cucumbers, halve the cherry tomatoes, and dice the red onion. The colors should start coming together beautifully. And don’t forget to chop the cilantro or parsley. Fresh herbs really amp up the flavor!
Step 3: Make the Dressing
-
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, and oregano. Add a good pinch of salt and pepper. Taste it—balance is key. If it’s too tart for your liking, add a bit more honey. It’s all about your preference!
Step 4: Combine Everything
-
In a large bowl, combine the cooked quinoa, chopped spinach, cucumbers, tomatoes, red onion, and roasted red bell peppers. Gently fold in the diced avocados and crumbled feta. Be careful; you don’t want a mushy mess!
Step 5: Dress It Up
-
Drizzle the dressing over the salad. Toss everything together with love. The goal is to coat each bit without crushing the avocados. Finally, garnish with fresh herbs. Voilà! You now have a salad that's not just a showstopper but also packed with health benefits.
Servings 8
- Amount Per Serving
- Calories 211kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 2.1g11%
- Cholesterol 10mg4%
- Sodium 874mg37%
- Total Carbohydrate 24g8%
- Dietary Fiber 7g29%
- Sugars 3g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rinse the Quinoa: Always rinse quinoa before cooking it. This removes the saponins, which can taste bitter.
- Use Ripe Avocados: Choose avocados that yield slightly to pressure. Overripe avocados can create a mushy texture, while underripe ones may be too firm.
- Chill Before Serving: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
- Batch Cooking: Make a larger quantity of quinoa to use in other meals throughout the week.
- Add Protein: For a heartier meal, toss in black beans, chickpeas, or grilled chicken.
