Quinoa Salad With Avocado
This quinoa salad with avocado mixes fluffy quinoa, cucumber, grape tomatoes, cilantro, and lemon into one fresh cold bowl. It feels light, creamy, and filling all at once, which is a real nice trick for lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 1 salad
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: dairy free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients
- 1 cup water
- Salt
- 1/3 cup quinoa
- 6 grape tomatoes, halved
- 1/2 cup cucumber
- 1 tsp cilantro
- 1/2 tbsp lemon juice
- Black pepper
- 2 oz avocado
Instructions
1. Pour the water into a small pot and add salt.
2. Bring to a boil, then add the quinoa.
3. Cook until the quinoa is tender and the water is absorbed.
4. Fluff the quinoa and refrigerate it for 20 minutes.
5. Transfer the chilled quinoa to a bowl.
6. Add the grape tomatoes, cucumber, and cilantro.
7. Add the lemon juice, salt, and black pepper.
8. Add the avocado and fold gently to combine.
9. Serve right away.
Notes
- Chill the quinoa before mixing so the avocado stays in pieces instead of going soft.
- Add the avocado near the end and toss gently.
- This salad is best the day you make it.
NUTRITION INFORMATION (per serving, estimated):
- Calories: 310
- Total Fat: 11 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 15 mg
- Total Carbohydrates: 44 g
- Dietary Fiber: 8 g
- Total Sugars: 3 g
- Added Sugars: 0 g
- Protein: 10 g
- Vitamin D: 0 mcg
- Calcium: 50 mg
- Iron: 3.1 mg
- Potassium: 650 mg
% Daily Value based on a 2,000-calorie diet. Nutrition information is an estimate and may vary.
Find it online: https://www.wellnesswarrior.org/quinoa-avocado-salad