Imagine a salad that's not just a side dish, but a flavor-packed, nutrient-dense explosion that will make your taste buds dance and your body thank you! This Red Quinoa and Avocado Salad is the ultimate culinary masterpiece that combines the protein-rich power of red quinoa with the creamy decadence of ripe avocados, creating a dish that's both incredibly delicious and supremely healthy. Whether you're a fitness enthusiast, a health-conscious foodie, or simply someone who loves vibrant, fresh flavors, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Healthy
Serves: 4 servings
Ingredients
- 1 cup red quinoa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt 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 to low heat, cover, and simmer for 15-18 minutes until the quinoa is tender and has absorbed all the water.
- Remove the 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 the quinoa is cooling, dice the ripe avocados into small, even cubes. Halve the cherry tomatoes and finely chop the fresh cilantro.
- In a small bowl, whisk together the lime juice and a pinch of salt to create a simple dressing.
- Once the quinoa has cooled to room temperature, gently fold in the diced avocados, halved cherry tomatoes, and chopped cilantro.
- Drizzle the lime juice dressing over the salad and toss gently to combine, being careful not to mash the avocados.
- Taste and adjust seasoning with additional salt if needed.
- Chill the salad for 10-15 minutes before serving to allow flavors to meld together.
- Serve cold as a refreshing and nutritious side dish or light meal.
Tips
- Quinoa Rinsing is Crucial: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Avocado Selection Matters: Choose avocados that are ripe but still firm. They should yield slightly to gentle pressure but not feel mushy.
- Prevent Avocado Browning: Add lime juice not just for flavor, but to help prevent the avocados from oxidizing and turning brown.
- Temperature Technique: Letting the quinoa cool completely before mixing ensures the best texture and prevents the avocados from becoming mushy.
- Make-Ahead Magic: This salad can be prepared a few hours in advance, but add the avocados just before serving for maximum freshness.
- Customize Your Creation: Feel free to add extra ingredients like diced cucumber, red onion, or toasted pumpkin seeds for additional texture and flavor.
- Serve Chilled: The salad tastes best when served cold, so don't hesitate to refrigerate for 10-15 minutes before serving.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 30g
Protein: 8g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
