Avocado Quinoa Salad Food

QUINOA AVOCADO SALAD

Steps:

• Whisk lime juice, oil, garlic powder, salt and pepper in a medium bowl. Add quinoa, avocados, tomatoes, cucumber, cilantro and scallion; stir gently until combined.

GREEN GRAPE AND AVOCADO QUINOA SALAD

Steps:

• In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
• Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.

AVOCADO QUINOA POWER SALAD RECIPE BY TASTY

Steps:

• In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
• Refrigerate the quinoa for 20 minutes.
• Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
• Add the lemon juice, olive oil, salt, and pepper, and mix well.
• Enjoy!

QUINOA SALAD WITH BLACK BEANS AND AVOCADO

Steps:

• Warm the olive oil in a medium saucepan over medium heat. Add rinsed quinoa and toast for about 2-3 minutes until it starts to smell nutty.
• Add water, stir once, cover, and simmer with a lid for 20 minutes.
• While quinoa is cooking, prepare all other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
• When the quinoa is finished, remove from heat and fluff with a fork. Add black beans and toss to warm through.
• Let the quinoa cool for about 5 minutes and then add all the remaining ingredients, including dressing, and mix. Adjust seasoning if necessary.

CALIFORNIA QUINOA & AVOCADO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
• Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
• Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
• Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

AVOCADO QUINOA SALAD

Steps:

• Heat the cast iron skillet over a medium flame.
• Place the greens, avocado, quinoa, pepitas, feta cheese, Persian cucumbers, and soft herbs into the large salad bowl. Toss to combine. Add salt to taste, keeping in mind that the dressing will have salt as well.
• Cook the bacon in the cast iron pan until crisp. Set aside to cool on a plate lined with a paper towel.
• Fry the eggs in the bacon fat.
• In a small bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper, to taste.
• Divide the greens mixture up into two bowls. Place two eggs on top of the greens and crumple the bacon over each bowl. Split the dressing between the bowls (there will likely be leftover dressing).
• Serve with a side of buttered toast.

TUNA, AVOCADO & QUINOA SALAD

Steps:

• Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
• Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
• Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.

GREEK QUINOA SALAD WITH AVOCADOS!

Steps:

• Bring quinoa and water OR chicken broth to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
• In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
• In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
• Place quinoa on plates and sprinkle with feta and avocado.
• Enjoy!

RED QUINOA AND AVOCADO SALAD

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
• Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.

QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES

Steps:

• Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
• Salad:.
• In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
• Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
• Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
• Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.