DisclaimerTerms Of UseGDPR PolicyCookie Policy

easycookingbite

Savory Quinoa Salad with Avocado Rich and Healthy Dish

by
- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1 cup black beans, drained and rinsed - 1/4 cup fresh cilantro, chopped - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon cumin - Salt and pepper to taste Using good ingredients makes a big difference. Choose fresh, ripe avocado. Look for vibrant cherry tomatoes and firm cucumbers. Fresh cilantro adds a nice touch. For quinoa, pick high-quality grains. Look for brands that are pre-rinsed to save time. Good vegetable broth enhances flavor. Avoid brands with too much salt or preservatives. If you don’t have quinoa, try farro or bulgur. Use canned beans for black beans if that’s easier. You can swap lime juice with lemon juice for a different taste. If you don’t like cilantro, try parsley or omit it. Cherry tomatoes can be replaced with diced bell peppers. These swaps keep the salad fresh and tasty. For a richer flavor, add some feta cheese or nuts. Start by rinsing 1 cup of quinoa under cold water. This step helps remove the bitter coating called saponin. Next, in a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring this mixture to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You will know it's done when the quinoa is fluffy and all the liquid is absorbed. Use a fork to fluff the quinoa and set it aside to cool. While the quinoa cools, it’s time to chop the other ingredients. Dice 1 ripe avocado and place it in a large mixing bowl. Halve 1 cup of cherry tomatoes and add them to the bowl. Next, dice 1/2 cucumber and finely chop 1/4 of a red onion. Toss these chopped veggies in with the avocado and tomatoes. Rinse and drain 1 cup of black beans, then add them to the bowl. Finally, chop 1/4 cup of fresh cilantro and mix it in. This colorful mix will bring great flavor to your salad. In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, and 1 teaspoon of cumin. Add salt and pepper to taste. Pour this dressing over the vegetable mix. Now, add the cooled quinoa to the bowl. Gently toss everything together until well combined. It’s important to be gentle to keep the avocado intact. Taste the salad and adjust the seasoning if needed. Let the salad sit for at least 10 minutes. This helps the flavors blend and makes every bite tasty. For the full recipe, check the details above. When picking avocados, look for ones that feel slightly soft. Gently squeeze them in your hand. If they give a little, they are ripe. A dark green skin often means it is ready to eat. Avoid hard avocados; they are not ripe yet. If you find an overripe avocado, it may have brown spots inside. Always check before you buy. You can add tasty extras to your salad for more flavor. Try adding corn for sweetness and crunch. Bell peppers can add color and a fresh taste. You can also use feta cheese for a creamy touch. For some heat, a pinch of chili powder or sliced jalapeños works well. Adding nuts or seeds can give a nice crunch too. These add-ins can make your dish even better! Presentation matters when serving food. For this salad, use a large bowl for sharing. This makes it look inviting. You can also serve it on individual plates for a fancy touch. Garnish with extra cilantro leaves on top for color. Add a lime wedge on the side for a pop of brightness. These simple touches can make your salad stand out. For the full recipe, check above. {{image_2}} You can easily add more veggies to this salad. Consider bell peppers for crunch. Roasted corn adds sweetness. Spinach offers a leafy boost. Toss in some shredded carrots for color and taste. Each addition brings a new flavor and texture. If you want more protein, try chickpeas or lentils. These legumes mix well with quinoa. You can also add diced tofu or tempeh for a hearty bite. These options will make your salad filling and satisfying. While the lime dressing is great, you can switch it up. Try a balsamic vinaigrette for a tangy twist. A tahini dressing adds creaminess and depth. For a spicy kick, mix in some sriracha or hot sauce. Each dressing gives a new life to your salad. For the full recipe, don't forget to check out the instructions above. To keep your savory quinoa salad fresh, store it in an airtight container. This helps prevent moisture and keeps flavors intact. Place the salad in the fridge within two hours of making it. The cold temperature slows down spoilage. Always make sure the container seals tightly to avoid any odors from other foods. Freezing quinoa salad isn’t the best option due to the avocado. When frozen, avocado turns brown and mushy. However, you can freeze the quinoa separately. Cooked quinoa keeps well in the freezer. Simply portion it out in freezer bags. When you're ready to eat, thaw the quinoa and mix it with fresh ingredients. The salad will stay fresh in the fridge for about three days. If you notice any browning on the avocado, eat it right away. To extend freshness, add the avocado just before eating. You can also keep the dressing separate until serving. This will help maintain that vibrant taste. For more detailed steps, check the Full Recipe. Yes, you can make this salad ahead of time. Prepare the quinoa and let it cool. Mix the veggies and dressing in a bowl. Store all parts separately in the fridge. This keeps them fresh and crunchy. Combine them just before serving. The flavors blend well after sitting a bit. You can add many veggies to this salad. Try bell peppers for color and crunch. Carrots add sweetness and texture. Spinach or kale give extra nutrients. If you like heat, add some jalapeños. Mix and match to fit your taste. To store leftovers, place them in an airtight container. This keeps the salad fresh for up to three days. Keep the dressing separate if you can. This prevents the salad from getting soggy. When you’re ready to eat, just mix it again. Enjoy your tasty creation! This blog post covered all you need for a delicious salad. We reviewed quality ingredients, preparation steps, and helpful tips. I shared ways to ensure your dish looks great and tastes amazing. You learned about variations for different diets and how to store your salad properly. Remember, cooking should be fun and easy. Use these insights for your next meal. Enjoy your healthy salad adventure!
Save It Jump to Recipe

Are you ready to enjoy a dish that’s both rich and healthy? This Savory Quinoa Salad with Avocado is packed with flavor and nutrition. With simple ingredients and easy steps, you can whip up a meal that is perfect for lunch or dinner. Dive into this guide to learn how to make your salad shine and discover tips for ingredient swaps, storage, and tasty variations. Let’s get cooking!

Ingredients

List of Ingredients

– 1 cup quinoa, rinsed

– 2 cups vegetable broth (or water)

– 1 ripe avocado, diced

– 1 cup cherry tomatoes, halved

– 1/2 cucumber, diced

– 1/4 red onion, finely chopped

– 1 cup black beans, drained and rinsed

– 1/4 cup fresh cilantro, chopped

– 2 tablespoons olive oil

– 2 tablespoons lime juice

– 1 teaspoon cumin

– Salt and pepper to taste

Notes on Ingredient Quality

Using good ingredients makes a big difference. Choose fresh, ripe avocado. Look for vibrant cherry tomatoes and firm cucumbers. Fresh cilantro adds a nice touch. For quinoa, pick high-quality grains. Look for brands that are pre-rinsed to save time. Good vegetable broth enhances flavor. Avoid brands with too much salt or preservatives.

Substitutions for Key Ingredients

If you don’t have quinoa, try farro or bulgur. Use canned beans for black beans if that’s easier. You can swap lime juice with lemon juice for a different taste. If you don’t like cilantro, try parsley or omit it. Cherry tomatoes can be replaced with diced bell peppers. These swaps keep the salad fresh and tasty. For a richer flavor, add some feta cheese or nuts.

Step-by-Step Instructions

Cooking the Quinoa

Start by rinsing 1 cup of quinoa under cold water. This step helps remove the bitter coating called saponin. Next, in a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring this mixture to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You will know it’s done when the quinoa is fluffy and all the liquid is absorbed. Use a fork to fluff the quinoa and set it aside to cool.

Preparing the Vegetables

While the quinoa cools, it’s time to chop the other ingredients. Dice 1 ripe avocado and place it in a large mixing bowl. Halve 1 cup of cherry tomatoes and add them to the bowl. Next, dice 1/2 cucumber and finely chop 1/4 of a red onion. Toss these chopped veggies in with the avocado and tomatoes. Rinse and drain 1 cup of black beans, then add them to the bowl. Finally, chop 1/4 cup of fresh cilantro and mix it in. This colorful mix will bring great flavor to your salad.

Mixing the Salad

In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, and 1 teaspoon of cumin. Add salt and pepper to taste. Pour this dressing over the vegetable mix. Now, add the cooled quinoa to the bowl. Gently toss everything together until well combined. It’s important to be gentle to keep the avocado intact. Taste the salad and adjust the seasoning if needed. Let the salad sit for at least 10 minutes. This helps the flavors blend and makes every bite tasty. For the full recipe, check the details above.

Tips & Tricks

How to Choose the Perfect Avocado

When picking avocados, look for ones that feel slightly soft. Gently squeeze them in your hand. If they give a little, they are ripe. A dark green skin often means it is ready to eat. Avoid hard avocados; they are not ripe yet. If you find an overripe avocado, it may have brown spots inside. Always check before you buy.

Enhancing Flavor with Add-Ins

You can add tasty extras to your salad for more flavor. Try adding corn for sweetness and crunch. Bell peppers can add color and a fresh taste. You can also use feta cheese for a creamy touch. For some heat, a pinch of chili powder or sliced jalapeños works well. Adding nuts or seeds can give a nice crunch too. These add-ins can make your dish even better!

Presentation Tips for Serving

Presentation matters when serving food. For this salad, use a large bowl for sharing. This makes it look inviting. You can also serve it on individual plates for a fancy touch. Garnish with extra cilantro leaves on top for color. Add a lime wedge on the side for a pop of brightness. These simple touches can make your salad stand out. For the full recipe, check above.

Variations

Vegetarian Additions

You can easily add more veggies to this salad. Consider bell peppers for crunch. Roasted corn adds sweetness. Spinach offers a leafy boost. Toss in some shredded carrots for color and taste. Each addition brings a new flavor and texture.

Protein Options

If you want more protein, try chickpeas or lentils. These legumes mix well with quinoa. You can also add diced tofu or tempeh for a hearty bite. These options will make your salad filling and satisfying.

Dressing Alternatives

While the lime dressing is great, you can switch it up. Try a balsamic vinaigrette for a tangy twist. A tahini dressing adds creaminess and depth. For a spicy kick, mix in some sriracha or hot sauce. Each dressing gives a new life to your salad.

For the full recipe, don’t forget to check out the instructions above.

Storage Info

Best Practices for Refrigeration

To keep your savory quinoa salad fresh, store it in an airtight container. This helps prevent moisture and keeps flavors intact. Place the salad in the fridge within two hours of making it. The cold temperature slows down spoilage. Always make sure the container seals tightly to avoid any odors from other foods.

Freezing the Salad

Freezing quinoa salad isn’t the best option due to the avocado. When frozen, avocado turns brown and mushy. However, you can freeze the quinoa separately. Cooked quinoa keeps well in the freezer. Simply portion it out in freezer bags. When you’re ready to eat, thaw the quinoa and mix it with fresh ingredients.

Shelf Life and Freshness Tips

The salad will stay fresh in the fridge for about three days. If you notice any browning on the avocado, eat it right away. To extend freshness, add the avocado just before eating. You can also keep the dressing separate until serving. This will help maintain that vibrant taste. For more detailed steps, check the Full Recipe.

FAQs

Can I make this salad in advance?

Yes, you can make this salad ahead of time. Prepare the quinoa and let it cool. Mix the veggies and dressing in a bowl. Store all parts separately in the fridge. This keeps them fresh and crunchy. Combine them just before serving. The flavors blend well after sitting a bit.

What other vegetables can I add?

You can add many veggies to this salad. Try bell peppers for color and crunch. Carrots add sweetness and texture. Spinach or kale give extra nutrients. If you like heat, add some jalapeños. Mix and match to fit your taste.

How do I store leftovers?

To store leftovers, place them in an airtight container. This keeps the salad fresh for up to three days. Keep the dressing separate if you can. This prevents the salad from getting soggy. When you’re ready to eat, just mix it again. Enjoy your tasty creation!

This blog post covered all you need for a delicious salad. We reviewed quality ingredients, preparation steps, and helpful tips. I shared ways to ensure your dish looks great and tastes amazing. You learned about variations for different diets and how to store your salad properly.

Remember, cooking should be fun and easy. Use these insights for your next meal. Enjoy your healthy salad adventure!

- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 red onion, finely chopped - 1 cup black beans, drained and rinsed - 1/4 cup fresh cilantro, chopped - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon cumin - Salt and pepper to taste Using good ingredients makes a big difference. Choose fresh, ripe avocado. Look for vibrant cherry tomatoes and firm cucumbers. Fresh cilantro adds a nice touch. For quinoa, pick high-quality grains. Look for brands that are pre-rinsed to save time. Good vegetable broth enhances flavor. Avoid brands with too much salt or preservatives. If you don’t have quinoa, try farro or bulgur. Use canned beans for black beans if that’s easier. You can swap lime juice with lemon juice for a different taste. If you don’t like cilantro, try parsley or omit it. Cherry tomatoes can be replaced with diced bell peppers. These swaps keep the salad fresh and tasty. For a richer flavor, add some feta cheese or nuts. Start by rinsing 1 cup of quinoa under cold water. This step helps remove the bitter coating called saponin. Next, in a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring this mixture to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You will know it's done when the quinoa is fluffy and all the liquid is absorbed. Use a fork to fluff the quinoa and set it aside to cool. While the quinoa cools, it’s time to chop the other ingredients. Dice 1 ripe avocado and place it in a large mixing bowl. Halve 1 cup of cherry tomatoes and add them to the bowl. Next, dice 1/2 cucumber and finely chop 1/4 of a red onion. Toss these chopped veggies in with the avocado and tomatoes. Rinse and drain 1 cup of black beans, then add them to the bowl. Finally, chop 1/4 cup of fresh cilantro and mix it in. This colorful mix will bring great flavor to your salad. In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, and 1 teaspoon of cumin. Add salt and pepper to taste. Pour this dressing over the vegetable mix. Now, add the cooled quinoa to the bowl. Gently toss everything together until well combined. It’s important to be gentle to keep the avocado intact. Taste the salad and adjust the seasoning if needed. Let the salad sit for at least 10 minutes. This helps the flavors blend and makes every bite tasty. For the full recipe, check the details above. When picking avocados, look for ones that feel slightly soft. Gently squeeze them in your hand. If they give a little, they are ripe. A dark green skin often means it is ready to eat. Avoid hard avocados; they are not ripe yet. If you find an overripe avocado, it may have brown spots inside. Always check before you buy. You can add tasty extras to your salad for more flavor. Try adding corn for sweetness and crunch. Bell peppers can add color and a fresh taste. You can also use feta cheese for a creamy touch. For some heat, a pinch of chili powder or sliced jalapeños works well. Adding nuts or seeds can give a nice crunch too. These add-ins can make your dish even better! Presentation matters when serving food. For this salad, use a large bowl for sharing. This makes it look inviting. You can also serve it on individual plates for a fancy touch. Garnish with extra cilantro leaves on top for color. Add a lime wedge on the side for a pop of brightness. These simple touches can make your salad stand out. For the full recipe, check above. {{image_2}} You can easily add more veggies to this salad. Consider bell peppers for crunch. Roasted corn adds sweetness. Spinach offers a leafy boost. Toss in some shredded carrots for color and taste. Each addition brings a new flavor and texture. If you want more protein, try chickpeas or lentils. These legumes mix well with quinoa. You can also add diced tofu or tempeh for a hearty bite. These options will make your salad filling and satisfying. While the lime dressing is great, you can switch it up. Try a balsamic vinaigrette for a tangy twist. A tahini dressing adds creaminess and depth. For a spicy kick, mix in some sriracha or hot sauce. Each dressing gives a new life to your salad. For the full recipe, don't forget to check out the instructions above. To keep your savory quinoa salad fresh, store it in an airtight container. This helps prevent moisture and keeps flavors intact. Place the salad in the fridge within two hours of making it. The cold temperature slows down spoilage. Always make sure the container seals tightly to avoid any odors from other foods. Freezing quinoa salad isn’t the best option due to the avocado. When frozen, avocado turns brown and mushy. However, you can freeze the quinoa separately. Cooked quinoa keeps well in the freezer. Simply portion it out in freezer bags. When you're ready to eat, thaw the quinoa and mix it with fresh ingredients. The salad will stay fresh in the fridge for about three days. If you notice any browning on the avocado, eat it right away. To extend freshness, add the avocado just before eating. You can also keep the dressing separate until serving. This will help maintain that vibrant taste. For more detailed steps, check the Full Recipe. Yes, you can make this salad ahead of time. Prepare the quinoa and let it cool. Mix the veggies and dressing in a bowl. Store all parts separately in the fridge. This keeps them fresh and crunchy. Combine them just before serving. The flavors blend well after sitting a bit. You can add many veggies to this salad. Try bell peppers for color and crunch. Carrots add sweetness and texture. Spinach or kale give extra nutrients. If you like heat, add some jalapeños. Mix and match to fit your taste. To store leftovers, place them in an airtight container. This keeps the salad fresh for up to three days. Keep the dressing separate if you can. This prevents the salad from getting soggy. When you’re ready to eat, just mix it again. Enjoy your tasty creation! This blog post covered all you need for a delicious salad. We reviewed quality ingredients, preparation steps, and helpful tips. I shared ways to ensure your dish looks great and tastes amazing. You learned about variations for different diets and how to store your salad properly. Remember, cooking should be fun and easy. Use these insights for your next meal. Enjoy your healthy salad adventure!

Savory Quinoa Salad with Avocado

Discover the perfect blend of healthy and delicious with this Savory Quinoa Salad with Avocado. Packed with nutrients and vibrant flavors, this easy recipe features quinoa, fresh veggies, and a zesty dressing, making it ideal for lunch or dinner. In just 35 minutes, you can create a dish that's not only beautiful but also satisfying. Click through to explore the recipe and enjoy a tasty way to boost your meals!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1 cup black beans, drained and rinsed

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon cumin

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.

    Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.

      In a large mixing bowl, combine the diced avocado, cherry tomatoes, cucumber, red onion, black beans, and chopped cilantro.

        In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.

          Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Gently toss everything together until well combined.

            Taste and adjust seasoning if necessary.

              Let the salad sit for at least 10 minutes to allow flavors to meld before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl for sharing or in individual plates. Garnish with extra cilantro leaves and a lime wedge for a colorful touch.

                    Leave a Comment

                    Recipe Rating