Easy Quinoa Salad with fresh, seasonal veggies coated in an aromatic, smooth avocado dressing is simply gorgeous and delicious.
Summer is all about cold, fresh, and revitalizing salads. So, to diversify the daily menu, I am always searching for versatile but tasty salads. Lately, I often have some cooked quinoa in my kitchen. I like its taste and nutrition facts, so I try to use it in different recipes. Honesty, I think I started to use it in my recipes since I discovered Mediterranean cuisine for me. It is typically healthy, with the accent on flavors ( spices) – just like I love.
You can also try one of these great quinoa recipes:
- Healthy Quinoa Caprese Salad
- Garlicky Mushroom Quinoa
- Healthy Mediterranean Quinoa Salad
- Zesty Shrimp Avocado Quinoa Bowl
Quinoa is a healthy product, satisfying and delicious, especially when served with a fabulous finger-licking coating. The creamy and aromatic dressing that I made today was a kind of improvisation from the ingredients I have in my fridge. I have never thought before that avocado and parsley pair so well.
This easy quinoa salad got my eye due to its healthiness, freshness, and vibrant colors. An easy recipe with some bursting aromas. It can make an excellent appetizer for lunch or dinner. Also, serve it easily as a side dish as it pairs perfectly with anything.
I can tell you more, this quinoa salad is, for real, a complete meal. The superfood quinoa is rich in protein. Chickpea is another core ingredient here, it is a source of healthy protein that is complemented by a bunch of fresh vegetables. And I can not mention this indispensable avocado & parsley dressing containing healthy fats.
Easy Quinoa Salad Recipe:
A quinoa salad recipe is always a good idea, especially if looking for the perfect dinner or lunch. An easy, hearty, healthy, and even gluten-free meal. It is impossible to resist. It is packed with everything you need – protein, healthy fats, and carbohydrates. This salad is so versatile. It is a fairly well-balanced salad full of zesty, bright flavors and crisp textures. I guarantee you will love it!
This easy quinoa salad is made with simple and fresh ingredients and can be easily made in advance. One more positive moment about this salad is its versatility. Here your imagination has no limit either you can mix it with anything you like. Add or skip to your taste any vegetable from this recipe. Also, for more protein, you can add some grilled or shredded meat. Squeeze one lemon over the salad to brighten up the taste and make it taste even better.
How do you make Quinoa Salad?
Before you bring everything together, you have to cook quinoa.
To boil quinoa, use the ratio of 2:1, two parts of liquid for each part of quinoa. Salt the water, turn on the heat, and boil the quinoa for about 10-12 minutes. Once the time elapses, the liquid will be completely absorbed, and quinoa will be cooked. Set it aside to cool.
Meanwhile, prepare the dressing. Send fresh parsley, avocado, olive oil, garlic powder, and salt in a food processor. Squeeze some fresh lime. Process until smooth. For note: if it look too thick add 2 tablespoon of water.
Chop onion, tomatoes, and cucumbers.
Stir together cooked quinoa, chickpea, olives and chopped vegetables in a mixing bowl. Top with creamy avocado dressing and gently stir.
And voila! Now you can serve fresh, hearty, healthy, and nutritious, easy quinoa salad.
How to Store Quinoa Salad?
Certainly, quinoa salad is best and tastier the day it is made. But leftovers store well too. The lime juice in the dressing will keep it from browning.
If you want to make the salad in advance, better toss it with dressing before serving – so your salad will look fresh! The rest of the ingredients can be combined and stored in an airtight container for up to 2 days in the refrigerator.
This easy quinoa salad will pair excellent with:
- Juicy Air Fryer Meatloaf
- Steamed Sea-Bream In Paper Parcels
- Crispy Air Fryer Pork Belly Slices
- Air Fryer Salmon With Skin
- Air Fryer Ribs
Easy Quinoa Salad
- 1 cup quinoa cooked
- 1 cup chickpeas boiled
- 1 cup cherry tomatoes chopped
- 2 cucumber
- 1/2 avocado
- 1 shallot
- 1/3 cup olives canned
Avocado & Parsley Dressing:
- 1 avocado
- handful parsley
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp garlic powder
- juice of 1/2 lime
- Boil quinoa. Use the ratio of 2:1, two parts of liquid for each part of quinoa. Salt the water, turn on the heat, and boil the quinoa for about 10-12 minutes. Once the time elapses, the liquid will be completely absorbed, and quinoa will be cooked. Set it aside to cool.
- Meanwhile, prepare the dressing. Send fresh parsley, avocado, olive oil, garlic powder, and salt in a food processor. Squeeze some fresh lime. Process until smooth.
- Chop onion, tomatoes, avocado, and cucumbers.
- Stir together cooked quinoa, chickpea, olives, and chopped vegetables in a mixing bowl. Top with creamy avocado dressing and gently stir.