Guacamole Quinoa Salad Recipe
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!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Salad
Cuisine: Mediterranean
Servings: 2
Author: Izzy
- 1/4 cup quinoa uncooked
- 1/2 cup water
- 2 tablespoons chopped parsley
- 1/4 medium cucumber chopped
- 1/4 bell pepper chopped
- 1 tablespoon chopped red onion
- 1/2 avocados peeled and chopped
- 1/4 cup grape tomatoes haved
- optional other vegetables
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/4 tablespoon red wine vinegar
- 1/2 clove garlic pressed or minced
- salt and pepper to taste
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.
- 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.
Calories: 239kcal | Carbohydrates: 23g | Net Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 11mg | Potassium: 523mg | Fiber: 6g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 32mg | Calcium: 31mg | Iron: 2mg