Description
This vegan Quinoa Avocado Salad is a fresh and protein-packed dish featuring fluffy quinoa, ripe avocados, crisp cucumbers, juicy grape tomatoes, and a tangy homemade dressing. Perfect for a light lunch or dinner, it’s both nutritious and flavorful with simple, wholesome ingredients.
Ingredients
Salad
- 1 cup uncooked quinoa
- ½ teaspoon salt
- 1 ½ cups water
- 1 cup grape tomatoes, halved
- 2 Persian cucumbers, chopped
- ¼ red onion, chopped
- 2 large ripe avocados, chopped
- ¼ cup chopped cilantro
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ lime, juiced
- 2 teaspoons Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Toast the quinoa: Place the quinoa in a medium saucepan over medium-high heat. Toast for 5 minutes, stirring occasionally, until the seeds begin to pop and release a nutty aroma.
- Cook the quinoa: Add salt and water to the pan, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Let quinoa rest: Remove the pan from heat and keep covered for an additional 5 minutes to allow quinoa to absorb remaining moisture.
- Fluff and cool: Fluff the quinoa with a fork and transfer to a large salad bowl to cool to room temperature.
- Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, salt, and black pepper until emulsified.
- Combine salad ingredients: Once quinoa is cooled, add halved grape tomatoes, chopped cucumbers, chopped red onion, chopped avocados, and cilantro into the bowl with quinoa.
- Toss with dressing: Pour the dressing over the salad and gently stir to combine all ingredients without breaking up the avocado.
- Serve: Serve the salad at room temperature or chilled according to preference.
Notes
- Ensure quinoa is completely cooled before adding avocado to prevent browning.
- You can substitute Persian cucumbers with regular cucumbers if unavailable.
- For extra protein, add chickpeas or toasted nuts.
- This salad keeps well refrigerated for up to 2 days but is best fresh for optimal avocado texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan
