Fresh Mexican-inspired quinoa salad tossed with chunky avocado salsa, cherry tomatoes, cilantro, and lime. A healthy vegetarian lunch or dinner ready in 35 minutes.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This dish pairs a fresh, chunky avocado salsa with protein-rich quinoa for the perfect spring salad. Crisp vegetables and a zesty lime dressing make it lively and satisfying, and it works equally well as a light lunch or an easy dinner.

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 ripe avocados
  • 1/4 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 bunch fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon chili powder

Instructions

  1. Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from the heat, let stand for 5 minutes, then fluff with a fork.
  2. In a large bowl, dice the avocados and combine with the red onion, cherry tomatoes, and cilantro.
  3. Add the cooked quinoa, lime juice, olive oil, salt, pepper, and chili powder. Toss gently to combine.
  4. Taste, adjust the seasoning, and serve immediately.

Tips

  • A little minced garlic stirred into the quinoa gives the salad extra depth.
  • Add a handful of sweet corn kernels for a touch of sweetness and crunch.

Nutrition

Calories: about 320 per serving | Protein: 10 g | Carbs: 43 g | Fat: 15 g

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