Vegan Quinoa Avocado Salad
This salad is packed with protein and perfect for those hot days outside when you just want to chill.
INGREDIENTS:
Salad
- 2 cup uncooked quinoa
- 2 cup grape tomatoes halved
- 2 large cucumber diced
- 1/2 cup red onion finely chopped
- 4 large ripe avocados chopped
- 1/2 cup chopped cilantro
Dressing
- 1/2 cup olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon lime juice
- 2 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon salt
DIRECTIONS:
-
Place the quinoa in a medium sauce pan over medium heat. Toast without oil or salt for 5-7 minutes until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
-
To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, garlic and salt.
-
When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
Calories: 306kcal, Carbohydrates: 27g, Protein: 6g, Fat: 20g, Saturated Fat: 2g, Sodium: 212mg, Potassium: 621mg, Fiber: 7g, Sugar: 2g, Vitamin A: 385IU, Vitamin C: 13.3mg, Calcium: 31mg, Iron: 1.9mg