This Quinoa Salad with Avocado and Tomato is a fresh and healthy dish. It combines fluffy quinoa with creamy avocado and juicy tomatoes for a colorful, tasty meal.
I like to make this when I want a light lunch that’s quick and satisfying. Sometimes I add some feta cheese or a squeeze of lemon for extra zing!
For the best flavor, serve it chilled and give it a gentle stir before eating. It’s perfect for hot days or when you need something easy and nutritious.
Ingredients & Substitutions
Quinoa: This nutty grain forms the salad’s base. I suggest rinsing it well to remove bitterness before cooking. You can swap in cooked couscous or bulgur for a different texture, but quinoa keeps it light and protein-packed.
Avocado: Creamy and rich, avocado adds smoothness and healthy fats. To keep it from browning, toss with a little lemon juice. If avocado isn’t available, try mashed peas or hummus for similar creaminess.
Tomatoes: Juicy and tangy, tomatoes give vibrant flavor. Use cherry or grape tomatoes for sweetness and color. If fresh tomatoes aren’t in season, chopped sun-dried tomatoes in oil give a concentrated flavor boost.
How do I ensure the quinoa cooks perfectly?
Cook quinoa by rinsing well to remove bitterness. Use double the water as quinoa. Bring to a boil, then reduce to a simmer, cover, and cook until water is absorbed (about 15 minutes). Fluff with a fork before mixing with other ingredients.
- Measure quinoa and water accurately for even cooking.
- Keep the lid on during simmering so it cooks evenly.
- Let it sit off the heat for 5 minutes after cooking, then fluff with a fork to prevent clumps.
How to Make Quinoa Salad with Avocado and Tomato?
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa
- 2 ripe avocados
- 1 cup cherry tomatoes
- ½ cup red onion
- ¼ cup fresh cilantro
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
How Much Time Will You Need?
Prep: 15 minutes; Cook: 15 minutes; Rest: 5 minutes. Total time: about 35 minutes.
Step-by-Step Instructions:
1. Cook the quinoa
Rinse the quinoa thoroughly. Bring 2 cups of water to a boil, add quinoa, reduce heat, and simmer for 15 minutes. Fluff with a fork once cooked.
2. Prepare the vegetables
While quinoa cooks, dice the avocados, halve the cherry tomatoes, and finely chop the red onion and cilantro.
3. Make the dressing
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
4. Combine the salad ingredients
In a large bowl, add the cooked quinoa, chopped vegetables, and cilantro. Drizzle with the dressing and toss gently.
5. Serve
Let the salad sit for 5 minutes to allow flavors to meld. Serve fresh and enjoy!
