Refreshing, crisp, and delicious, this guacamole quinoa salad is a must-try! Not only is it vegan and dairy-free, but it’s also gluten- and nut-free, making it the ideal salad to take along to your next potluck!
Fresh ingredients (like avo, cucumber, bell pepper, parsley, and onion) are combined with quinoa and drizzled in a garlic, lemon, and olive oil dressing to create a simple salad packed with flavor.
Ingredients You’ll Need
- quinoa
- water
- chopped parsley
- cucumber
- bell pepper
- red onion
- avocados
- grape tomatoes
- optional other vegetables
- olive oil
- lemon juice
- red wine vinegar
- garlic
- salt and pepper
How to Make Guacamole Quinoa Salad
- Rinse the quinoa in a large fine-meshed sieve. Add to a medium saucepan with water.
- Over medium-high heat, bring to a boil and then reduce to a simmer. Cook uncovered until the water is absorbed.
- Remove the quinoa from the stove and cover for 5 minutes. Allow it to rest so it puffs up.
- Combine the cucumber, bell pepper, onion, avocado, tomato, and parsley in a large mixing bowl and set aside.
- In a small bowl, mix the olive oil, lemon juice, vinegar, garlic and salt with a small whisk.
- To the large bowl of vegetables, add the cooled quinoa and dressing. Toss to combine. Season with salt and pepper to taste. Serve and enjoy!
What Can I Mix With Guacamole Quinoa Salad?
There are several ways to change up this tasty Mediterranean salad if you’re feeling creative. Season the quinoa with cumin, dried bay leaf, turmeric, salt, and black pepper, or add chopped herbs, spinach, arugula, or massaged kale into the veg. Other excellent extras include grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.
Is Guacamole Quinoa Salad Good For You?
In short, yes. Quinoa is high in anti-inflammatory phytonutrients, dietary fiber, and protein which speeds up metabolism and reduces food cravings. The avocado boosts brain function thanks to monounsaturated fat, and the other vegetables, herbs, spices, and greens are all loaded with nutrients and fiber.
Guacamole Quinoa Salad Recipe
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1/2 cup chopped parsley
- 1 medium cucumber chopped
- 1 bell pepper chopped
- ¾ cup chopped red onion
- 2 avocados peeled and chopped
- 1 cup grape tomatoes haved
- optional other vegetables
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic pressed or minced
- salt and pepper to taste
Instructions
- Under running water, rinse the quinoa in a large fine-meshed sieve. Add to a medium saucepan with 2 cups of water.
- Over medium-high heat, bring to the boil and then reduce to a simmer. Cook uncovered for 12 to 15 minutes, or until the water is absorbed.
- Remove the quinoa from the stove and cover for 5 minutes. Allow to rest so it puffs up.
- Combine the cucumber, bell pepper, onion, avocado, tomato, and parsley in a large mixing bowl and set aside.
- In a small bowl, mix the olive oil, lemon juice, vinegar, garlic and salt with a small whisk.
- To the large bowl of vegetables, add the cooled quinoa and dressing. Toss to combine. Season with salt and pepper to taste.
- Serve immediately or chill for up to 3 hours.
Notes
- Avocado starts browning after a few hours, so this salad is best served fresh for presentation. If there are any leftovers, store the avocado with its seed/pip as this helps prevent discoloration.
Leave a Reply