Quinoa And Avocado Salad Recipe

Name: Quinoa And Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa (tricolor Used In This Recipe); 1 whole Lemon, Juiced And Zested; 1/4 cups Extra Virgin Olive Oil; 1/4 teaspoons Coriander; 1/4 teaspoons Cumin; 1/4 teaspoons Paprika; 1/2 teaspoons Freshly Ground Pepper; 1 teaspoon Salt, Divided; 2 cups Water; 1/4 cups Toasted Pecans Coarsely Chopped; 2 whole Firm, Ripe Avocados, Peeled, Pitted, And Diced; 2 whole Green Onions, Finely Sliced

Servings: persons

1 cup Quinoa (tricolor Used In This Recipe)
1 whole Lemon, Juiced And Zested
1/4 cups Extra Virgin Olive Oil
1/4 teaspoons Coriander
1/4 teaspoons Cumin
1/4 teaspoons Paprika
1/2 teaspoons Freshly Ground Pepper
1 teaspoon Salt, Divided
2 cups Water
1/4 cups Toasted Pecans Coarsely Chopped
2 whole Firm, Ripe Avocados, Peeled, Pitted, And Diced
2 whole Green Onions, Finely Sliced

1
Put quinoa in a small-meshed colander or sieve and run cold water through to rinse well. Let drain. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, fresh ground pepper and 1/2 teaspoon salt. Set aside.
2
In a 2-quart saucepan, bring the water, quinoa, and remaining 1/2 teaspoon salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Fluff quinoa with a fork.
3
In a large bowl, while quinoa is still warm, toss with vinaigrette and let it absorb the flavor. Let cool for about 10 minutes. Season to taste with salt and pepper. Gently fold in toasted nuts, diced avocado, and green onions. Serve.
4
Optional: 6 halves of multi-colored peppers, grilled to fill the quinoa salad (lightly coat peppers with olive oil, salt and pepper, then grill). This makes an excellent vegetarian meal.
5
Recipe adapted from Fine Cooking.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Quinoa (tricolor Used In This Recipe), 1 whole Lemon, Juiced And Zested, 1/4 cups Extra Virgin Olive Oil, 1/4 teaspoons Coriander, and more.

Yes, Quinoa And Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa And Avocado Salad

How did you like this recipe?

Frequently Asked Questions