Quinoa and Avocado Salad - Vegan

The Quinoa and Avocado Salad is a vibrant and refreshing dish that combines the nutty flavor of quinoa with the creamy richness of avocado. Enhanced by the sweetness of cherry tomatoes and the zing of fresh cilantro, this salad is not just a feast for the eyes but also a nutritional powerhouse.

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Temps de préparation 10

Temps de cuisson 20

Temps total 30

Type de plat Salad

Cuisine International

Portions servings

Calories 250 kcal

Ingrédients

1 cup quinoa

2 cups water

1 large avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/2 cup corn kernels (optional)

Instructions

Rinse the quinoa under cold water until the water runs clear.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork and let it cool to room temperature.
In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red onion, and fresh cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, pepper, and cumin.
Pour the dressing over the salad and toss gently to combine.
If desired, add corn kernels for extra sweetness and texture. Serve immediately or refrigerate for up to 2 hours before serving.

Nutrition (per 100g)

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Quinoa and Avocado Salad – Vegan