Avocado Quinoa Salad with Lime Vinaigrette

5 from 1 vote

Avocado Quinoa Salad with Lime Vinaigrette

Avocado quinoa salad is a fresh, satisfying salad made with fluffy quinoa, creamy avocado, cucumber, corn, baby spinach, red onion, herbs, and toasted pepitas, all tossed with a bright lime vinaigrette. Serve it for lunch, meal prep, picnics, or as a side dish with grilled chicken, fish, shrimp, or seared scallops.

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 345kcal

Author: Sally Cameron

Ingredients

Avocado Quinoa Salad

1 cup raw quinoa tri-color or white
2 cups water
1 - 1 ½ cups thawed frozen corn or kernels cut from 2 cooked ears
¼ cup finely diced red onion or shallot
1 large avocado
2-3 Persian or mini cucumbers
1 cup washed baby spinach leaves chopped
2 tablespoons toasted pepitas optional

Lime vinaigrette

4 tablespoons olive oil
2 tablespoons lime juice
1 large garlic clove finely zested
2 tablespoons chopped cilantro or parsley leaves or part mint
¼ teaspoon salt
2 piches pepper

Instructions

Make the Dressing

Start by making the dressing: Place vinaigrette ingredients into a blender and blend smooth.

Cook the Quinoa

Place the quinoa in a fine sieve or strainer and run under cold water for a few minutes to rinse off the saponin (bitter outer coating). Shake off excess water and place in a 2 quart saucepan with 2 cups of water. Bring to a boil, top with a tight fitting lid, and turn the heat as low as it will go. Cook for 15-18 minutes.
When done, move the pan to a cool burner and allow to steam finish for 10 minutes. Fluff with a fork and spread out on a rimmed baking sheet to cool. You can also use parchment paper for cooling.

Prep the vegetables

Quarter cucumbers lengthwise, lay quarters flat and slice out the seedy centers. Chop cucumbers crosswise into small pieces.

Assemble salad

Just before serving, peel, seed, and chop the avocado small.
Toss cooled quinoa in a bowl with corn, onion, chopped cilantro, and diced avocado, plus 2-3 tablespoons of dressing. Taste and add more dressing if preferred. You may not use it all.

Nutrition