FRESH QUINOA & AVOCADO SALAD
This vibrant, fresh quinoa and avocado salad is a nutrient-packed dish that’s both refreshing and satisfying. The fluffy quinoa pairs perfectly with creamy avocado, crisp cucumber and fresh parsley, all brought together with a zesty lemon-olive oil dressing. Whether you’re looking for a light lunch, a healthy side or a quick meal prep option, this salad is packed with protein, fibre and healthy fats. It’s ideal for summer picnics, meal prep or as a delicious accompaniment to grilled dishes. Plus, it’s naturally gluten-free and vegan, making it an excellent choice for various dietary needs.
RECIPE CATEGORY
Salad, Side, Light Meal
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern, Californian
PREPARATION/TECHNIQUES
No-Cook, Quick & Easy, One-Bowl
OCCASION/HOLIDAY
Summer, BBQ, Family Dinner, Picnic, Light Lunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Fat, High Fibre
DISH TYPE
Salad, Appetiser, Side Dish
INGREDIENTS
The following are the ingredients we need to prepare this fresh quinoa & avocado salad.
- 50g cooked quinoa
- 1/4 avocado, diced
- 1/4 cucumber, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180 kcal
- Protein: 5g
- Carbohydrates: 20g
- Fats: 9g
- Fibre: 4g
- Sodium: 100mg
PREPARATION
- Cook The Quinoa: If not already cooked, rinse 50g of quinoa under cold water. Cook according to package instructions, then let it cool.
- Chop The Ingredients: Dice the avocado and cucumber into bite-sized pieces. Finely chop the parsley.
- Make The Dressing: In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
- Combine The Ingredients: In a large bowl, mix the cooled quinoa, avocado, cucumber and parsley.
- Dress And Toss: Pour the dressing over the salad and gently toss to combine.
- Let It Sit: Allow the salad to sit for 5 minutes to absorb the flavours before serving.
PREP TIME
5 minutes
COOKING TIME
None (if quinoa is pre-cooked)
TIPS
Here are some tips to help you prepare this fresh quinoa & avocado salad.
- Fluff The Quinoa: Let the cooked quinoa cool completely before using it to prevent sogginess.
- Choose Ripe Avocado: A ripe but firm avocado will provide the best texture.
- Balance The Acidity: Adjust lemon juice to taste for extra tang.
- Enhance Crunch: Add chopped nuts, such as almonds or walnuts, for more texture.
- Make It Extra Fresh: A pinch of zest from the lemon will intensify the flavour.
VARIATIONS
- Add Protein: Toss in chickpeas, grilled chicken or tofu for a more filling salad.
- Try Different Herbs: Swap parsley for fresh mint, dill or coriander.
- Include Fruit: Add diced mango or pomegranate for a sweet twist.
- Make It Spicy: Sprinkle a pinch of red pepper flakes for heat.
PREPPING AND STORAGE
- Fridge Storage: Store in an airtight container for up to 2 days.
- Keep Ingredients Separate: If making ahead, store avocado separately to prevent browning.
- Meal Prep Option: Double the recipe for easy grab-and-go lunches.
- Refreshing Tip: Serve chilled for the best taste on warm days.