Avocado Quinoa Salad
Avocado Quinoa Salad is a refreshing and savory dish composed with cucumbers, tomato, red onion, cilantro, and lime juice. An excellent plant-based lunch or side dish!
Yield: 2
Materials
- 1 1/2 cups cooked quinoa red or tricolor
- 8 ounces haas avocado from 2 small, diced
- juice of 1 lime
- 1 ripe beefsteak or heirloom tomato diced
- 2 mini cucumbers diced
- 1/3 cup chopped cilantro
- 1/3 cup chopped red onion
- 1 jalapeño sliced thin with seeds
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon kosher salt plus more to taste
Instructions
- Combine all of the ingredients in a dish and consume straight immediately.
- Taste for salt and lime juice, and adjust as necessary.
- If meal prepping, mix all of the ingredients except the avocado, then add when ready to eat.
- To make extra servings, simply multiply the recipe.
Notes
When preparing quinoa on the stove, I use less water than advised. I use 1 3/4 cup liquid per cup of quinoa.
This nutritious quinoa salad makes an excellent vegan lunch for two or a side dish for four with any protein. To serve a larger gathering, double this recipe and add the avocado immediately before serving.
Yields 3 1/4 cups.
This nutritious quinoa salad makes an excellent vegan lunch for two or a side dish for four with any protein. To serve a larger gathering, double this recipe and add the avocado immediately before serving.
Yields 3 1/4 cups.