This healthy quinoa salad tossed with fresh avocado and tomatoes in a lime vinaigrette is light and delicious.
I only started using quinoa in my cooking about a year ago and so far, I’ve been able to get my family to eat it in salads, as they seem to prefer it cold. I love the crunchy, nutty texture of quinoa and how it takes on whatever flavors are added to it beautifully and this Avocado Quinoa Salad was no exception.
Originally, I had set out to make some pico de gallo to be mixed with the quinoa, but then realized my jalapeño pepper had seen better days and I was out of cilantro, so I came up with this recipe instead.
That day, I had also seen an episode of the Rachael Ray show, where her guest was preparing a recipe that contained cherry tomatoes. While he was cutting them one by one, she said she had a much faster way to do that and it sure was.
- Wash your cherry or grape tomatoes.
- Get two plastic lids and place the tomatoes in between the two tops. I used the tops from my Rubbermaid plastic containers inverted.
- Take a sharp knife and holding the top lid, slide the knife through the two tops horizontally; cutting through the tomatoes.
It really did save some time! Avocado Quinoa Salad is an incredibly light and delicious dish with nutty quinoa, creamy avocado, and the zesty flavor of garlic and lime. Enjoy!
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- 2 c . Water
- 1 c . Quinoa, rinsed
- 1 Avocado, peeled and diced
- 1 Clove Garlic, minced
- 1 c . Grape Tomatoes, halved
- 1 Lime, zest and juice
- 1/4 c . Light Olive Oil
- Kosher Salt & Black Pepper, to taste
- Add water to a medium saucepan and bring to a boil; then add the quinoa. Reduce heat to low, cover and simmer for approximately 10-15 minutes or until the water has evaporated. Allow the quinoa to cool.
- Add the quinoa to a bowl and add the avocado, garlic, tomatoes, lime zest and juice and oil; mix well. Season with salt and pepper.
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*This post was originally shared as a Guest Post at Cupcakes & Kale Chips