Recipe for: Quinoa Salad with Avocado - photo 1
← Recipes

Recipe for: Quinoa Salad with Avocado

Salads Vegetarian Dishes 25 min Easy 19 wyświetleń ~36.71 PLN - (0)
Rate:
(0)
Start Cooking

Description

A light, spring salad with quinoa, creamy avocado, crunchy cucumber, juicy tomatoes, and fresh parsley. The dish is vegetarian, nutritious, and quick to prepare — perfect for lunch, a picnic, or a light dinner. Quinoa adds a delicate nutty flavor and texture to the salad, avocado brings creaminess, and the lemon dressing enhances the freshness of the ingredients. It can be served with crumbled feta or toasted pumpkin seeds for a contrast in textures. The salad tastes great cold or at room temperature, and pairs well with sourdough bread or as a side to grilled vegetables.

Ingredients Used

Ingredients (12)

Servings:
4
  • Quinoa 160 g
  • Avocado 1.5 szt. (~300 g)
  • Cucumber 1 szt. (~300 g)
  • Tomato 2.1 szt. (~250 g)
  • Onion 0.5 szt. (~75 g)
  • Lemon 1 szt. (~80 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Parsley 0.5 pęczek (~15 g)
  • ✨ Opcjonalne
  • Feta 100 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~36.71 PLN (9.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of quinoa

1

Measure 160 g of quinoa. Place it in a fine sieve and rinse under cold running water for about 30-60 seconds, shaking the sieve vigorously and rubbing the grains with your fingers. Rinse until the water runs clear — this will remove the natural bitterness (saponins).

Ingredients: Quinoa
Use a fine kitchen sieve or cheesecloth placed over a sieve. If you skip rinsing, the salad may have a slightly bitter taste.
2

Transfer the rinsed quinoa to a medium pot, add 320 ml of cold water (1:2 ratio of water to quinoa). Add a pinch of salt (2 g). Bring to a boil over high heat, cover with a lid, reduce the heat to the minimum, and cook for 12-15 minutes without lifting the lid, until the grains absorb the water and a white 'tail' appears coming out of the grain.

Ingredients: Quinoa, Salt
Use a pot with a matching lid. Do not lift the lid during cooking — the steam must evenly finish cooking. After 12 minutes, check if the water has been absorbed; if not, cook for an additional 1-2 minutes.
3

After cooking, remove the pot from the heat and let it sit covered for 5 minutes so the grains can "rest" and become fluffy. Then uncover and fluff the quinoa with a fork — run the fork through the grains a few times to separate and aerate them. Set aside to cool to room temperature.

Ingredients: Quinoa
Use a fork instead of a spoon to avoid clumping the grains. The quinoa should be fluffy and slightly dry, not wet or mushy.

Preparing the vegetables

4

Prepare the vegetables: partially peel the cucumber (if the skin is tough) and cut it into small cubes. Cut the tomatoes in half. Peel the onion and slice it into very thin feathers or small cubes. You can rinse the chopped onion in cold water and drain it if you want to soften its flavor.

Ingredients: Cucumber, Onion
Use a sharp knife and a cutting board. Even pieces will ensure better texture and aesthetics of the salad.

Preparing the avocado

5

Cut the avocado in half lengthwise, twist the halves, and remove the pit. Puncture the pit with a knife and take it out, then scoop out the flesh with a spoon and cut it into cubes about 1.5 cm. Immediately after cutting, drizzle the avocado pieces with the juice of half a lemon (about 20-30 g) to prevent browning.

Ingredients: Avocado, Lemon
Use a stable cutting board and a sharp knife. If the avocado is too hard, wait a day — do not try to cut it forcefully, as the flesh will crumble. Additionally, you can add more lemon juice for a more intense flavor.

Dressing

6

In a small bowl, pour in 30 g of rapeseed oil (2 tablespoons) and the juice squeezed from the remaining part of the lemon (about 30 g). Add 1 pinch of salt (2 g) and 1 pinch of pepper (1 g). Finely chop the parsley (about 15 g) and add it to the dressing. Whisk vigorously with a fork or whisk for 20-30 seconds until a smooth, creamy dressing is formed.

Ingredients: Rapeseed oil, Lemon, Salt, Black pepper, Parsley
Use a small bowl and a fork or mini whisk. First, combine the lemon juice with salt and pepper, then slowly pour in the oil while mixing to achieve better emulsification.

Assembly and serving

7

In a large bowl, combine the cooled quinoa with the chopped vegetables (cucumber, tomatoes, onion) and diced avocado. Drizzle with dressing and gently mix with a spatula or spoon, lifting the ingredients from the bottom to avoid mashing the avocado. Taste and season with additional salt and pepper if needed.

Ingredients: Quinoa, Cucumber, Onion, Avocado, Rapeseed oil, Salt, Black pepper, Parsley
Use a large, wide bowl. Gently mix to keep the avocado's shape. If you are using feta (optional), add it at the end so it doesn't get mushy.

Finishing

8

Before serving, sprinkle the salad with toasted pumpkin seeds (optional) and crumbled feta (optional). Serve immediately or after chilling in the refrigerator for 15-20 minutes — the flavors will meld.

Ingredients: Feta
If you are adding pumpkin seeds, toast them in a dry pan for 3-4 minutes over medium heat until they are slightly fragrant and browned. Additionally, you can add a drizzle of olive oil and freshly ground pepper on top.

Fun Fact

💡

Quinoa originates from South America and was an important grain cultivated by the Incas. In Europe, it gained popularity due to its high protein content and gluten-free nature.

Best for

piknik lekki lunch wegetariańska kolacja

Tips

🍽️ Serving

Serve the salad in a wide bowl or in individual ramekins. For aesthetics, arrange pieces of avocado on top and sprinkle with pumpkin seeds. It pairs wonderfully with a slice of sourdough bread or as a side to grilled vegetables.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. The avocado may darken — if you plan to store the salad longer, keep the avocado separate and add it just before serving. To refresh the salad, add a little fresh lemon juice and stir.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Velvety cream of roasted beets and pears with a hint of anise 90 min

Velvety cream of roasted beets and pears w...

Christmas Eve Soups
Buckwheat Patties with Mushrooms 45 min

Buckwheat Patties with Mushrooms

Vegetarian Dishes
Podhale Mushrooms with Creamy Porcini Sauce 100 min

Podhale Mushrooms with Creamy Porcini Sauce

Regional Cuisine for Christmas Eve
Keto Avocado 'Boats' with Spicy Nut and Seed Filling 20 min

Keto Avocado 'Boats' with Spicy Nut and Se...

Appetizers
Kolorowy Ryż z Warzywami na Sylwestrową Noc 45 min

Kolorowy Ryż z Warzywami na Sylwestrową Noc

New Year's Eve
Creamy pumpkin and chickpea curry with coconut milk and spinach 60 min

Creamy pumpkin and chickpea curry with coc...

Indian Cuisine

Recipe Categories

Salads
Salads

Fresh salads are the perfect dishes for any occasion - from a light lunch to an elegant dinner. In our collection, you will find both classic Greek and Caesar salads, as well as modern compositions with avocado, quinoa, or arugula. Recipes for vegetable, fruit, and salads with meat or seafood. Ea...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama