Powerhouse AntiInflammatory Quinoa Salad Recipe with Avocado
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Powerhouse antiinflammatory quinoa salad recipe with avocado This quick easy dish is packed with nutrients Perfect for lunch or dinner
Total Time:35 minutes
Yield:4 servings 1x
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.
