Imagine a vibrant, nutrient-packed salad that not only looks Instagram-worthy but also delivers a punch of flavor and health in every bite. Our Red Quinoa Avocado Salad is the ultimate game-changer for anyone seeking a delicious, quick, and nutritious meal that will leave you feeling energized and satisfied. With its stunning red quinoa base, creamy avocado chunks, and zesty lime dressing, this salad is about to become your new obsession – perfect for health-conscious foodies, meal preppers, and anyone looking to elevate their lunch routine!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Healthy
Serves: 4 servings
Ingredients
- 1 cup red quinoa
- 2 cups water
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Rinse the red quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.
- Remove quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool completely.
- While quinoa is cooling, prepare the vegetables: dice the avocado, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
- In a small bowl, whisk together olive oil, fresh lime juice, salt, and pepper to create the dressing.
- Add the prepared vegetables to the cooled quinoa and gently mix to combine.
- Pour the dressing over the quinoa and vegetable mixture, tossing gently to ensure even coating.
- Cover and refrigerate for 10-15 minutes to allow flavors to meld together before serving.
- Taste and adjust seasoning if needed, then serve chilled or at room temperature.
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer and rinse until the water runs clear.
- Temperature Matters: Let the quinoa cool completely before mixing with vegetables to prevent wilting and maintain the perfect texture.
- Avocado Timing: Dice the avocado just before adding to the salad to prevent browning. If preparing in advance, you can add avocado just before serving.
- Dressing Hack: Whisk the dressing separately to ensure even distribution of flavors. This helps each bite be perfectly seasoned.
- Make-Ahead Friendly: This salad can be prepared up to a day in advance. Just add the avocado and dress the salad right before serving for the freshest taste and texture.
- Customize Your Salad: Feel free to add protein like grilled chicken, chickpeas, or feta cheese to make it more substantial.
- Storage Tip: Store in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until ready to serve.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 36g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
