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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 ripe avocado, diced into bite-sized pieces - 1 cup cherry tomatoes, halved for a pop of color - 1/2 cucumber, diced for crunch - 1/4 red onion, finely chopped for sharpness - 1 cup black beans, drained and rinsed to remove excess sodium - 1/4 cup fresh cilantro, finely chopped for freshness - 2 tablespoons extra virgin olive oil for richness - 2 tablespoons freshly squeezed lime juice for zesty flavor - 1 teaspoon ground cumin to enhance the earthiness - Salt and pepper to taste A serving of this savory quinoa salad has about 300 calories. The key ingredients in this salad offer many health benefits. Quinoa provides protein and fiber, which help you feel full. Avocado adds healthy fats that support heart health. Vegetables like tomatoes and cucumbers are low in calories but high in vitamins. Here’s a simple breakdown of the macronutrients for one serving: - Protein: 10g - Carbohydrates: 40g - Fat: 12g - Fiber: 8g This salad is not just tasty; it is also a great choice for a balanced meal. You can find the full recipe to make this dish and enjoy the fresh flavors. First, rinse the quinoa under cold water. This removes the bitter coating. Use a fine mesh strainer for best results. Next, in a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become tender. Once cooked, remove from heat and fluff it with a fork. Allow it to cool to room temperature. Now, let’s prepare the fresh ingredients. Start by dicing the ripe avocado into bite-sized pieces. Then, halve the cherry tomatoes and dice the cucumber. Finely chop the red onion. In a large mixing bowl, gently combine these fresh ingredients. Be careful while mixing to ensure the avocado stays intact and does not mash. For the dressing, combine two tablespoons of extra virgin olive oil and two tablespoons of freshly squeezed lime juice in a small bowl. Add one teaspoon of ground cumin for depth. Season it with salt and pepper to taste. Whisk the dressing together, being careful not to overpower the fresh flavors. Now, add the cooled quinoa to the bowl with the fresh ingredients. Pour the dressing over the mixture. Toss everything gently to combine. Take your time to ensure the salad stays colorful and fresh. Taste the salad and adjust the seasoning if needed. Let the salad sit for at least 10 minutes before serving. This helps the flavors blend well. For the full recipe, check the notes above. Enjoy your fresh and nourishing creation! To cook quinoa perfectly, start by rinsing it. This step removes bitter saponins. Use a ratio of one cup of quinoa to two cups of vegetable broth or water. Bring it to a boil, then reduce the heat. Cover and let it simmer for about fifteen minutes. Once cooked, fluff it with a fork. Let it cool to room temperature before mixing it with other ingredients. To achieve the best flavor balance, use fresh, vibrant ingredients. The combination of creamy avocado and zesty lime juice brings joy to the dish. Black beans add protein, while cilantro adds freshness. Season with salt and pepper to taste. Don’t skip the lime juice—it brightens the flavors. For serving, present the salad in a large bowl or on individual plates. Garnish each serving with lime wedges and more cilantro. This adds a pop of color and flavor that looks inviting. Choosing a ripe avocado is key. Look for avocados that yield slightly when you press them. They should feel soft but not mushy. If they are too firm, give them a few days to ripen. When dicing avocado, cut it in half and remove the pit. Use a spoon to scoop out the flesh. Slice it while it's still in the skin, then scoop the pieces out. This keeps the avocado intact and looking nice. To store leftover avocado, wrap it tightly in plastic wrap. You can also sprinkle lime juice on it to help prevent browning. If you want to save it for later, keep the pit in the half you store. This can help slow down the browning process. {{image_4}} You can easily change this salad to suit your tastes. Here are some ideas: - Using different beans or legumes: Swap black beans for chickpeas or kidney beans. Each adds a unique flavor and texture. - Adding nuts or seeds for crunch: Toss in some toasted almonds, walnuts, or sunflower seeds. They add a satisfying crunch. - Incorporating seasonal vegetables: Use fresh corn in summer or roasted squash in fall. Seasonal veggies boost flavor and nutrition. You can also play with the dressing. Here are some options: - Variations on the dressing ingredients: Mix balsamic vinegar with olive oil for a sweet twist. Or try tahini for a creamy texture. - Adding spices for extra flavor: Add smoked paprika or chili powder for a spicy kick. Experimenting can lead to new favorite flavors. - Dressing options for different dietary needs: Use a vegan mayo if you avoid oil. Yogurt can be a great creamy base for a tangy dressing. These variations keep your quinoa salad fresh and exciting. Try mixing and matching to find your perfect blend! For full details, check the Full Recipe. To keep your savory quinoa salad fresh, refrigerate it right away. Store leftovers in airtight containers. This helps prevent the salad from drying out or absorbing other smells in the fridge. Use glass or plastic containers with tight lids for the best results. These containers keep the salad crisp and tasty for up to three days. If you plan to enjoy it later, avoid adding the dressing until you are ready to eat. This keeps everything fresh and crunchy. You can freeze leftover quinoa salad for longer storage. Place it in a freezer-safe container or a resealable bag. Make sure to remove as much air as possible to avoid freezer burn. The salad can last in the freezer for up to three months. When you want to eat it, transfer the salad to the fridge to thaw overnight. To refresh and use thawed salad, mix in fresh ingredients like diced avocado or chopped herbs. This boosts the flavor and adds a fresh touch. The reheating process will not work well for the salad, so enjoy it cold or at room temperature. Consider this a great way to save time and enjoy a healthy meal later! You can prepare this salad a day in advance. Cook the quinoa and let it cool. Mix the veggies and dressing separately. Combine everything just before serving. This keeps the avocado fresh. You can store the salad in an airtight container in the fridge. Add more lime juice to help keep the flavors bright. Absolutely! Chicken, shrimp, or tofu work great here. Grilled chicken adds a nice smoky flavor. Shrimp brings a sweet touch, while tofu gives a nice texture. Just make sure to season the protein well. This balances the salad's flavors and adds more nutrients. Serve this salad chilled or at room temperature. It makes a great side dish or a light main course. Pair it with grilled fish or a hearty soup. You can also serve it with tortilla chips for a fun crunch. This salad lasts about three days in the fridge. Keep it in an airtight container to maintain freshness. Look for signs of spoilage, like browning avocado or a sour smell. If it looks or smells off, it’s best to throw it away. Yes, this recipe is gluten-free. All ingredients are safe for gluten-free diets. Just ensure your quinoa is certified gluten-free. Avoid cross-contamination by using clean tools and surfaces. This way, you can enjoy your meal worry-free. For the complete recipe, check out the Full Recipe. This quinoa salad is not just healthy; it's easy to make and delicious. We covered the key ingredients, from quinoa to fresh veggies, and their health benefits. The step-by-step guide helps you cook perfect quinoa and prepare each ingredient. You also learned tips to enhance flavor and variations to keep things fresh. Remember, quinoa salad is versatile and fun. With the right storage, it stays tasty longer. Enjoy this nutritious dish any time; it’s a great choice for many meals.

Savory Quinoa Salad with Avocado

Discover the deliciousness of our Savory Quinoa Salad with Avocado! This vibrant dish combines fluffy quinoa, fresh veggies, and creamy avocado for a nutritious meal that's both satisfying and easy to make. Perfect as a side or a light main course, this salad is ready in just 35 minutes. Click to explore the full recipe and bring a burst of flavor and color to your table today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 ripe avocado, diced into bite-sized pieces

1 cup cherry tomatoes, halved for a pop of color

1/2 cucumber, diced for crunch

1/4 red onion, finely chopped for sharpness

1 cup black beans, drained and rinsed to remove excess sodium

1/4 cup fresh cilantro, finely chopped for freshness

2 tablespoons extra virgin olive oil for richness

2 tablespoons freshly squeezed lime juice for zesty flavor

1 teaspoon ground cumin to enhance the earthiness

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the thoroughly rinsed quinoa and 2 cups of vegetable broth (or water). Place over medium-high heat and bring to a boil.

    Once the mixture reaches a rolling boil, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid has been absorbed. Once cooked, remove from heat, fluff with a fork, and allow it to cool to room temperature.

      In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, drained black beans, and chopped cilantro. Stir gently to mix without mashing the avocado.

        In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lime juice, ground cumin, and season generously with salt and pepper.

          Add the cooled quinoa to the fresh vegetable mixture, then pour the dressing over the ingredients. Toss gently to combine everything thoroughly without breaking up the avocado too much.

            Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if necessary.

              Allow the salad to sit for at least 10 minutes before serving to let the flavors meld together beautifully.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: For an eye-catching display, serve the salad in a large decorative bowl for sharing, or plate it individually. Garnish each serving with extra cilantro leaves and a lime wedge for a vibrant, fresh touch. Enjoy your beautiful and tasty creation!