Description:
This fresh and flavorful quinoa salad combines nutrient-rich quinoa with creamy avocado, juicy tomatoes, and refreshing cucumbers. Topped with a lemon-olive oil dressing and garnished with parsley and mint, this salad is a protein-packed choice for vegans and anyone looking for a light yet satisfying meal. It’s simple to prepare, perfect for meal prep, and keeps you energized throughout the day!
Detailed Recipe:
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Dressing:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Instructions:
- Cook the Quinoa: In a medium saucepan, add quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all water is absorbed. Fluff with a fork and let cool.
- Prepare the Veggies: While quinoa cools, dice the avocado, cucumber, and halve the cherry tomatoes.
- Mix the Salad: In a large mixing bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, parsley, and mint.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well mixed.
- Dress the Salad: Pour the dressing over the salad and gently toss to coat all ingredients evenly. Adjust salt and pepper if needed.
- Serve & Enjoy: Serve immediately or refrigerate to allow flavors to meld. Enjoy this refreshing, protein-rich salad chilled!
