Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 ripe avocado, diced
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool slightly.
- Prepare the Vegetables: While the quinoa is cooking, dice the avocado, red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and chop the cilantro and parsley.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, turmeric powder, black pepper, and salt.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, diced avocado, red bell pepper, cucumber, red onion, cherry tomatoes, cilantro, and parsley.
- Dress the Salad: Pour the dressing over the salad and toss gently to combine.
- Chill (Optional): For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Mediterranean
- Diet: vegan, gluten-free
Nutrition
- Calories: 400 kcal
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g