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To make a tasty Savory Quinoa Salad with Avocado, you'll need some key items. Here's what you need: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1/2 red onion, finely chopped - 1/4 cup fresh cilantro, roughly chopped - Juice of 1 lime - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Salt and freshly cracked black pepper, to taste These ingredients work together to create a salad that is fresh and full of flavor. Quinoa serves as a great base, while the avocado adds creaminess. You can customize this salad with optional add-ons. Some great choices include: - Feta cheese for a salty kick - Black beans for extra protein - Bell peppers for crunch and color - Corn for sweetness - Sliced jalapeños for heat Mix and match these add-ons to make the salad your own. They will elevate your dish, making it even more satisfying. This salad is not only delicious but also packed with nutrition. Here’s what you typically get per serving: - Protein: Quinoa and beans provide good protein levels. - Healthy fats: Avocado brings in healthy fats that are great for your heart. - Fiber: Vegetables and quinoa are high in fiber, aiding digestion. - Vitamins: Fresh veggies supply vitamins A, C, and K. - Minerals: Ingredients like quinoa provide iron and magnesium. This Savory Quinoa Salad with Avocado is a smart choice for a healthy meal. It’s filling and good for your body. If you want to see how to make it, check the Full Recipe. To cook quinoa, start with a medium saucepan. Pour in 2 cups of vegetable broth. Bring it to a strong boil over medium-high heat. Once it boils, add 1 cup of rinsed quinoa. Lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for about 15 minutes. The quinoa is done when all the liquid is absorbed. Use a fork to fluff the quinoa gently. Then, let it cool completely before adding it to your salad. While the quinoa cools, you can prep the vegetables. Start with the avocado. Carefully slice it in half, remove the pit, and dice it into small cubes. Next, halve the cherry tomatoes. Then, dice the cucumber into bite-sized pieces. Finally, finely chop the red onion. Place all these fresh veggies aside until you're ready to mix them with the quinoa. Now, let’s make the dressing. In a small bowl, squeeze the juice of one lime. Add 2 tablespoons of extra virgin olive oil. Sprinkle in 1 teaspoon of ground cumin and a generous pinch of salt and freshly cracked black pepper. Whisk it all together until it’s well mixed. In a large bowl, combine the cooled quinoa and all the prepared vegetables. Pour the dressing over the salad. Gently toss everything together without mashing the avocado. Taste the salad and adjust the seasoning if needed. Allow it to sit for a few minutes to let the flavors meld. For the full recipe, check out the detailed instructions above. To keep your avocado fresh, use lemon or lime juice. The acid slows browning. After cutting, brush the flesh with juice. If you want, you can also store the avocado with the pit. This can help reduce air exposure. Wrap it tightly in plastic wrap. Place it in the fridge right away. Store any leftover quinoa salad in an airtight container. This helps keep it fresh. Make sure to eat it within three days for the best taste. If you see any browning on the avocado, just scoop it off. The rest of the salad will still be tasty and safe to eat. You can easily make this salad ahead of time. Just cook the quinoa and chop the veggies. Store them separately in the fridge. When you're ready to eat, mix them together. This keeps everything fresh and crunchy. You can also add the dressing right before serving for the best flavor. This makes a great lunch or dinner option! For the full recipe, check out the Savory Quinoa Salad with Avocado. {{image_4}} You can boost the protein in your savory quinoa salad easily. Adding cooked chicken, shrimp, or chickpeas gives it more substance. For a plant-based option, try black beans or lentils. Each adds a different taste and texture, making your salad even more filling. - Cooked chicken, shredded or diced - Cooked shrimp, peeled and deveined - Canned chickpeas, drained and rinsed - Black beans, drained and rinsed - Cooked lentils, any variety Switching up the dressing can change the whole dish. A tangy vinaigrette or a creamy yogurt sauce adds new flavors. You might enjoy mixing balsamic vinegar with olive oil. A tahini dressing can also bring a nutty twist. Each option can refresh your quinoa salad. - Balsamic vinegar and olive oil - Creamy yogurt dressing with herbs - Tahini mixed with lemon juice - Spicy sriracha and lime dressing Using seasonal ingredients keeps your salad fresh and exciting. In summer, add fresh corn or bell peppers. In the fall, roasted sweet potatoes or beets work well. Using what’s in season can also make your salad more nutritious and flavorful. - Fresh corn or bell peppers in summer - Roasted sweet potatoes or beets in fall - Spinach or arugula in spring - Winter squash for a hearty touch Feel free to explore these variations in the full recipe for a delicious twist! To keep your savory quinoa salad fresh, use an airtight container. Make sure the salad cools to room temperature before sealing it. This helps prevent moisture buildup. If you use avocado, I suggest adding it just before serving. This keeps it fresh and green. Your quinoa salad can last about 3 to 5 days in the fridge. If stored properly, the flavors blend well over time. However, the avocado may brown, so watch for that. If you notice any strange smells or textures, it’s best to toss it out. You can freeze quinoa salad, but it’s not ideal. The avocado may change texture when thawed. If you want to freeze it, leave out the avocado. Store the salad in a freezer-safe container. It can last about 2 to 3 months. When ready to eat, thaw it overnight in the fridge. Then, add fresh avocado before serving. For the full recipe, check out the earlier section. Enjoy your delicious and nutritious meal! If you don’t have quinoa, try using brown rice or farro. Both grains offer a nutty taste and chewy texture. You can also use couscous for a quicker option. Just remember to adjust the cooking time based on the grain you choose. Cook according to package directions for the best results. Yes, this salad is gluten-free. Quinoa is a gluten-free grain, making it a great choice for those with gluten allergies. All the other ingredients, like vegetables and lime juice, are also gluten-free. Enjoy this dish without worry! Absolutely! This salad is already vegan. It contains no animal products. The creamy avocado adds richness without dairy. You can enjoy this salad as a healthy vegan meal. For more flavor, try adding extra herbs or spices. Check out the Full Recipe for all the details! This blog post covered how to make a tasty quinoa salad. You learned the key ingredients, optional add-ons, and their health benefits. I shared step-by-step cooking tips, along with ways to keep ingredients fresh. You can also try different dressings and protein sources for variety. Remember, this salad is easy to store, and I answered common questions about it. Enjoy making this salad your own while keeping it healthy and fun!

Savory Quinoa Salad with Avocado

Discover the vibrant flavors of this Savory Quinoa Salad with Avocado, perfect for a healthy meal! Packed with nutritious ingredients like ripe avocado, fresh veggies, and a zesty lime dressing, this salad is not only delicious but also easy to make. In just 30 minutes, you can whip up a refreshing dish that serves four. Click through to get the full recipe and elevate your salad game today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1/2 red onion, finely chopped

1/4 cup fresh cilantro, roughly chopped

Juice of 1 lime

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly cracked black pepper, to taste

Instructions
 

In a medium saucepan, bring the vegetable broth to a vigorous boil over medium-high heat. Once boiling, stir in the rinsed quinoa. Reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until all the liquid has been absorbed. After cooking, fluff the quinoa gently with a fork and allow it to cool completely.

    As the quinoa cools, prep the vegetables: carefully dice the avocado into small cubes, halve the cherry tomatoes, and chop the cucumber and red onion into fine pieces.

      In a spacious mixing bowl, combine the cooled quinoa with the diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped cilantro, ensuring even distribution of all ingredients.

        In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, ground cumin, and a generous pinch of salt and pepper to create a flavorful dressing.

          Drizzle the dressing over the quinoa and vegetable mixture. Gently toss everything together, being cautious not to mash the avocado, until all ingredients are evenly coated in the dressing.

            Taste the salad and adjust the seasoning as necessary, adding additional salt, pepper, or lime juice according to your preference.

              Allow the salad to rest for a few minutes before serving, permitting the flavors to meld beautifully.

                - Prep Time: 15 minutes

                  - Total Time: 30 minutes

                    - Servings: 4

                      - Presentation Tips: Serve the salad in a large bowl or individual plates, and garnish with additional cilantro and lime wedges for a vibrant touch. Enjoy!