Avocado and quinoa—two ingredients that have stolen my heart lately. Imagine a sunny afternoon, the air filled with the promise of a fresh start, and there you are, crafting a bowl of pure, vibrant health. I stumbled upon this combination quite by accident, really—one of those happy kitchen experiments that turns into a staple.
Sometimes, I’m tempted to call it my superfood power duo, but that feels like an understatement. The creamy avocado playing off the nutty quinoa is like a dance, a tango if you will, on your taste buds. And let’s not forget the crunch of fresh veggies—because, let’s face it, texture is everything.
If you’ve ever doubted the magic of simple ingredients coming together in harmony, this salad might just change your mind. It’s not just a salad; it’s a celebration of flavors that make you feel alive. And with all the hustle and bustle of 2023, isn’t that what we all need?
Steps
- Prepare the quinoa by cooking it until it’s fluffy; use either red or tricolor quinoa. If using a stovetop, employ less water than usual with a ratio of 1 3/4 cups of liquid per cup of quinoa. Let it cool after cooking.
- Dice the haas avocados and a ripe beefsteak or heirloom tomato. Slice two mini cucumbers into small pieces, and chop 1/3 cup of cilantro and red onion each.
- Thinly slice a jalapeño, keeping the seeds if you want a spicier salad, or remove them for a milder taste. In a large bowl, combine the cooked quinoa with the diced and sliced vegetables.
- Drizzle the mixture with the juice of one lime and a teaspoon of extra virgin olive oil. Add 1/4 teaspoon of kosher salt, adjusting to taste, and mix everything together thoroughly.
- Serve the salad immediately or, if meal prepping, add the avocado just before serving to ensure freshness. Taste and adjust salt and lime juice as necessary before enjoying.
Ingredients
- 1 1/2 cups of cooked quinoa, preferably red or tricolor
- 8 ounces of Haas avocado, diced (from 2 small avocados)
- Juice of 1 lime
- 1 ripe beefsteak or heirloom tomato, diced
- 2 mini cucumbers, diced
- 1/3 cup of chopped cilantro
- 1/3 cup of chopped red onion
- 1 jalapeño, thinly sliced with seeds
- 1 teaspoon of extra virgin olive oil
- 1/4 teaspoon of kosher salt, or more to taste
Nutritional Values
Calories: 886 kcal | Carbohydrates: 110 g | Protein: 22 g | Fat: 46 g | Saturated Fat: 6 g | Sodium: 348 mg | Fiber: 32 g | Sugar: 19 g
FAQ
- Can I prepare the Avocado Quinoa Salad in advance?
- Yes, you can prepare the salad in advance. It’s best to combine all the ingredients except the avocado and store them. Add the avocado right before serving to maintain its freshness and prevent browning.
- How can I make the quinoa for the salad perfectly?
- To achieve perfectly cooked quinoa, use red or tricolor quinoa and cook it in the Instant Pot for convenience. If cooking on the stove, use less water than typically recommended—1 3/4 cups of liquid for every cup of quinoa.
- Is this salad suitable for a gluten-free diet?
- Yes, the Avocado Quinoa Salad is naturally gluten-free and is an excellent option for those following a gluten-free diet.
- What can I serve with Avocado Quinoa Salad?
- This salad serves as a wonderful vegan lunch. For dinner, it pairs well as a side dish with proteins like Tequila Lime Shrimp or Cilantro Lime Chicken. You can double the recipe to cater to larger groups.
- Can I make this salad spicy?
- You can adjust the spice level by either including or removing the seeds and ribs of the jalapeño pepper. Keeping them will add more heat, while removing them will result in a milder salad.
Tips
- When cooking quinoa for the salad, use slightly less water than typically recommended. For instance, use 1¾ cups of liquid for every cup of quinoa to avoid a mushy texture.
- If preparing the salad in advance, mix all ingredients except the avocado. Add the avocado just before serving to maintain its freshness and prevent browning.
- For a spicier salad, include the seeds and ribs of the jalapeño. If you prefer a milder taste, remove them before slicing.
- To enhance the salad’s flavor, taste and adjust the lime juice and salt according to your preference before serving.
Equipment
- Instant Pot – For cooking quinoa efficiently and perfectly.
- Citrus Juicer – To extract lime juice easily and effectively.
- Chef’s Knife – For dicing avocados, tomatoes, cucumbers, and other ingredients neatly.
- Cutting Board – A sturdy surface for preparing all the fresh ingredients.
- Mixing Bowls – For combining and mixing the salad ingredients.
