Best Veggie 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!
Servings: 8 side salads
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 halved
- 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.