If you’re looking for an option that combines freshness, flavor, and health for any day of the year, the quinoa and avocado salad with lemon vinaigrette is your perfect ally. This recipe embodies simplicity and nutrition, ideal for those moments when you want to enjoy a light yet energizing dish.
To prepare this delicious salad, you will need the following ingredients:
For the salad:
– 1 cup of quinoa
– 2 cups of water
– 1 ripe avocado
– 1 medium peeled cucumber
– 1 red bell pepper
– 1 cup of cherry tomatoes
– 1/4 cup of red onion
– 1/4 cup of fresh cilantro (optional)
– 1/4 cup of crumbled feta cheese (optional)
For the lemon vinaigrette:
– 3 tablespoons of extra virgin olive oil
– Juice of 1 large lemon
– 1 teaspoon of Dijon mustard
– 1 clove of garlic, finely chopped
– Salt and pepper to taste
The preparation consists of the following simple steps:
Step 1: Cook the Quinoa
1. Rinse the quinoa thoroughly under cold water to remove its bitter taste.
2. In a medium saucepan, add the 2 cups of water and the cup of quinoa. Bring to a boil.
3. Once boiling, reduce the heat to low, cover the saucepan and cook for 15-20 minutes or until all the water is absorbed and the quinoa is tender.
4. Remove the saucepan from the heat and let it rest covered for 5 minutes. Fluff the quinoa with a fork and let it cool.
Step 2: Prepare the Salad Ingredients
1. While the quinoa cools, cut the avocado into cubes. Peel and slice the cucumber into thin half-moons.
2. Cut the red bell pepper into thin strips and the cherry tomatoes in half.
3. Slice the red onion into thin julienne. Doing this in advance and soaking the onion in cold water can help reduce its strong flavor.
4. Finely chop the cilantro if you have decided to include it.
Step 3: Mix the Salad
1. In a large bowl, combine the cooled quinoa with the prepared vegetables.
2. If you choose to use feta cheese, add it now.
Step 4: Prepare the Lemon Vinaigrette
1. In a small jar with a lid or in a bowl, mix the olive oil, lemon juice, Dijon mustard, and chopped garlic.
2. Close the jar tightly and shake vigorously or whisk the mixture in the bowl until the ingredients are well combined.
3. Taste the vinaigrette and adjust the salt and pepper to taste.
Step 5: Dress the Salad
1. Pour the lemon vinaigrette over the salad and mix well so that all the ingredients are coated in the dressing.
2. Serve immediately or refrigerate for 30 minutes for a colder salad with well-infused flavors.
This salad is highly customizable. You can add other ingredients like cooked chickpeas, grated carrot, or even substitute cilantro with parsley if you’re not a fan of its taste.
This dish is not only visually appealing but also an excellent source of plant-based proteins, fiber, and healthy fats, thanks to the combination of quinoa and avocado. Ideal for a quick lunch, a light dinner, or even as a side dish for heartier meals.
Enjoy every bite of this nutritious quinoa and avocado salad with lemon vinaigrette!
Referrer: MiMub in Spanish
