Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth (for added flavor)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ red onion, finely chopped
1 cucumber, diced
1 cup canned chickpeas, rinsed and drained
¼ cup fresh parsley or cilantro, chopped
¼ cup crumbled feta cheese (optional)
¼ cup extra virgin olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions:
Cook the Quinoa:
In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad:
In a large mixing bowl, combine the cooked quinoa, avocado, cherry tomatoes, red onion, cucumber, chickpeas, and parsley. Drizzle the dressing over the salad and toss gently to combine.
Finish and Serve:
Sprinkle with crumbled feta if desired and serve immediately. For added freshness, garnish with additional parsley or a squeeze of lemon juice.
This Avocado and Quinoa Salad is a powerhouse of nutrients, featuring heart-healthy fats from the avocado, protein-packed quinoa, and fresh veggies for a refreshing crunch. The lemon-Dijon dressing brings everything together with a zesty, tangy flavor that’s sure to impress. Perfect for a light lunch or a healthy side, this salad is as Instagram-worthy as it is delicious!
Lina