Quinoa Avocado Salad

It’s been a while since I have posted a quinoa recipe. If you love my other quinoa salads, you’re bound to love this Quinoa Avocado Salad as well. Isn’t it pretty?
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Let’s Chat about This Quinoa Avocado Salad:

Perfect for spring and summer, this Quinoa Avocado Salad is easy to make, super fresh, and amazingly healthy! The base is quinoa (of course)  tossed with wilted spinach, mint leaves, feta and pistachios, then dressed is a tangy lemon vinaigrette. Delicious!

THE QUINOA:

Quinoa is a grain from South America that is high in protein, fiber and healthy fats, and believe it or not quinoa is related to beetroot, spinach and tumbleweeds! It is similar to rice in that it isn’t very flavorful on it’s own but takes on the flavors of what it is cooked in/with. I usually cook mine in broth for more flavor but water works fine too, especially with this salad because it is loaded with flavor.

Love Quinoa Salads and Need More Recipes?

Try my Salmon and Quinoa Salad! So good!

What you need: a good knife.

A delicious spring/summer salad.

Course:

Salad, Side Dish

Cuisine:

American

Keyword:

easy side dish recipe, quinoa salad, vegetarian

Servings: 4 servings

• 1
  cup
  tri-colored or plain quinoa, cooked to package instructions (yields 2 – 2 1/2 cups)
• zest of one lemon
• 1
  tablespoon
  fresh lemon juice
• 3
  tablespoons
  good quality olive oil
• 1/2
  teaspoon
  ground cumin
• 1/4
  mint leaves, finely chopped
• 1-2
  tablespoon
  chives, finely chopped
• 1/2
  cup
  crumbled feta
• 1/4
  cup
  roasted salted pistachios
• 1
  large
  avocado, diced
• sea salt (optional)

1. Cook quinoa: place one cup quinoa in small pot with two cups water. Bring to a boil, lower to a medium/low simmer and cook for 12-15 minutes, until most of the water is absorbed. Turn off heat, place lid on pot and allow to sit for 15 minutes.

2. While quinoa rests, chop chives and mint, set aside. Make dressing by whisking together lemon zest, lemon juice, olive oil, and cumin.

3. Pour quinoa into a bowl and allow to cool for couple of minutes. Drizzle with dressing and toss. Add mint, chives, feta, pistachios. Taste. With the feta and pistachios it may be salty enough. If you need more salt, sprinkle with a good quality sea salt and toss again. Serve.

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