Description
This vegan Quinoa Avocado Salad is made with simple ingredients and served with a tangy dressing. It’s a protein-rich salad that can be served for lunch or dinner.
Ingredients
Scale
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
- 1/4 cup olive oil
Salad Dressing:
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- 1 garlic minced
- 1/2 tablespoon salt
Instructions
- In a medium sauce pan over medium heat, cook the quinoa. Toast for 5-7 minutes, without oil or salt, until the seeds begin to pop and become aromatic. Bring 2 cups of water to a boil with the quinoa, then reduce to a low heat. Cook the quinoa for 15 minutes, covered. Remove from the heat and cover for another 10 minutes. Season with salt and fluff with a fork.
- To make the dressing, combine the olive oil, red wine vinegar, lime juice, Dijon mustard, garlic, and salt in a mixing bowl.
- When the quinoa has cooled, place it in a bowl and top with the salad ingredients. Pour the dressing over the top and gently stir to combine. Serve chilled or at room temperature.
Notes
Keep any leftovers in an airtight container. They will keep in the fridge for 3-4 days. If you’re not going to eat the entire salad in one sitting, only add the dressing to the portion you’ll be eating.
Make-Ahead Suggestions: You can make the dressing up to 1 week ahead of time and use it when you’re ready to serve the salad.
- Category: Lunch
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 306kcal
- Sugar: 2g
- Sodium: 212mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: keto quinoa salad recipe, quinoa avocado salad recipe, keto lunch ideas