Quinoa Avocado Salad

It’s been some time since I’ve posted a quinoa recipe. When you love my different quinoa salads, you’re sure to like this Quinoa Avocado Salad as properly. Isn’t it fairly?
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Let’s Chat about This Quinoa Avocado Salad:

Excellent for spring and summer season, this Quinoa Avocado Salad is straightforward to make, tremendous contemporary, and amazingly wholesome! The bottom is quinoa (after all)  tossed with wilted spinach, mint leaves, feta and pistachios, then dressed is a tangy lemon French dressing. Scrumptious!

THE QUINOA:

Quinoa is a grain from South America that’s excessive in protein, fiber and wholesome fat, and consider it or not quinoa is expounded to beetroot, spinach and tumbleweeds! It’s just like rice in that it isn’t very flavorful on it’s personal however takes on the flavors of what it’s cooked in/with. I often prepare dinner mine in broth for extra taste however water works high quality too, particularly with this salad as a result of it’s loaded with taste.

Love Quinoa Salads and Want Extra Recipes?

Strive my Salmon and Quinoa Salad! So good!

What you want: a very good knife.

A scrumptious spring/summer season salad.

Course:

Salad, Facet Dish

Delicacies:

American

Key phrase:

straightforward facet dish recipe, quinoa salad, vegetarian

Servings: 4 servings

• 1
  cup
  tri-colored or plain quinoa, cooked to bundle directions (yields 2 – 2 1/2 cups)
• zest of 1 lemon
• 1
  tablespoon
  contemporary lemon juice
• 3
  tablespoons
  good high quality olive oil
• 1/2
  teaspoon
  floor cumin
• 1/4
  mint leaves, finely chopped
• 1-2
  tablespoon
  chives, finely chopped
• 1/2
  cup
  crumbled feta
• 1/4
  cup
  roasted salted pistachios
• 1
  giant
  avocado, diced
• sea salt (optionally available)

1. Cook dinner quinoa: place one cup quinoa in small pot with two cups water. Carry to a boil, decrease to a medium/low simmer and prepare dinner for 12-Quarter-hour, till many of the water is absorbed. Flip off warmth, place lid on pot and permit to sit down for Quarter-hour.

2. Whereas quinoa rests, chop chives and mint, put aside. Make dressing by whisking collectively lemon zest, lemon juice, olive oil, and cumin.

3. Pour quinoa right into a bowl and permit to chill for couple of minutes. Drizzle with dressing and toss. Peel and cube avocado. Add mint, chives, feta, pistachios, and avocado. Toss and style. With the feta and pistachios it might be salty sufficient, however When you want extra salt, sprinkle with a very good high quality sea salt and toss once more. Serve.

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