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Quinoa and Avocado Salad with Lemon Vinaigrette


Quinoa is a nutritious whole grain that’s especially suitable for people with diabetes due to its low glycemic index and minimal effect on blood sugar. It’s a complete source of protein and is rich in antioxidants, fiber, vitamins and minerals. Swap it for white rice in many dishes for a healthier alternative.

This refreshing, satisfying salad combines quinoa, avocado and crisp vegetables for a bright side dish—perfect for summer meals and barbecues.

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Quinoa Avocado Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Quinoa Avocado Salad
Course:

Salad
Cuisine:

American
Keyword:

quinoa avocado salad
Servings: 4
Author: dieTTaste
Ingredients
  • 1/2
    cup
    uncooked quinoa
  • 1
    cup
    water
  • 2
    ripe avocados, cubed
  • 4
    cherry tomatoes, quartered
  • 4
    radishes, sliced
  • 2
    Tbsp
    cooked corn
  • 2
    Tbsp
    pickled cucumbers, sliced
  • 1/3
    cup
    finely chopped purple onion
  • 2
    tablespoons
    lemon juice
  • 2
    tablespan
    olive oil
  • salt and pepper, to taste
Instructions
  1. Rinse the quinoa in a fine-mesh strainer under cold water to remove any bitter coating. Combine the rinsed quinoa and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 15–20 minutes, or until the liquid is absorbed and the quinoa is tender.
  2. Transfer the cooked quinoa to a medium bowl and let it cool to room temperature. Once cooled, add the cherry tomatoes, sliced radishes, corn, pickled cucumbers and chopped purple onion; gently stir to combine the vegetables with the quinoa.
  3. Whisk together the olive oil, lemon juice, salt and pepper in a small bowl. Add the dressing to the quinoa mixture, then fold in the cubed avocados carefully so they stay intact. Toss gently until everything is evenly coated. Serve immediately or chill briefly before serving.

This recipe was first published on: April 26, 2013