This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, lettuce, avocado, cucumber, cilantro and lemon. It's vegan and gluten free, too!
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 cup of chopped avocado
- 1 cup of chopped lettuce
- ¾ cup chopped red onion (from 1 small red onion)
- 1/2 cup finely chopped parsley
- ¼ cup olive oil
- ¼ cup lime juice (from 2 to 3 lemons)
- 1 tablespoon white vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the avocado, lettuce, parsley, and onion and. Set aside.
- In a small bowl, combine the olive oil, lime juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Quinoa is native of the Andean region.The quinoa has been domesticated in the Peruvian Andes
Quinoa seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains also It is gluten-free.