Quinoa Avocado Salad
A delicious spring/summer salad.
Servings 4 servings
Ingredients
For salad:
- 1 cup uncooked quinoa
- ½ teaspoon sea salt or kosher salt
- 1 ½ cups water
- 1 cup red cherry tomatoes, halved
- 1 Persian cucumber, diced
- ¼ cup red onion, diced
- ¼ cup toasted pine nuts
- 1 large large avocado, diced
The Lemon Vinaigrette:
- ¼ cup good quality olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon clover honey
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- pinch sea salt and a few turns of fresh black pepper
Instructions
- Place a medium sized sauce pan on medium heat. Add quinoa and toast for five minutes, moving the quinoa frequently with a spatula to avoid burning. Quinoa will snap and crackle a little bit and become fragrant. Lower heat if needed. When five minutes is up, add salt and water. Bring to a boil, then lower to a simmer. Place lid on sauce pan and simmer for 15 minutes. Remove from heat and pour into a bowl. Allow to cool (about 20 minutes)
- While quinoa rests, slice tomatoes, dice cucumbers and red onion, and toast pine nuts (if needed, some come toasted).
Make Dressing:
- in a small bowl whisk together all ingredients, set aside.
Assemble:
- When quinoa is cooled, add tomatoes, cucumbers, onion, and half the pine nuts, toss. Dice avocado and add to quinoa. Drizzle with half of the dressing and toss. Taste, if needed add more dressing to your preference. I use all of it but you do you! Garnish with remaining pine nuts and add more sea salt and pepper, if needed. Serve.
Notes
If you wish to make ahead: cook the quinoa earlier in the day or day the before you want to serve, keep in the fridge. Make the dressing ahead too and leave at room temp. Then all you have to do is chop your veggies and dress right before serving!