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To make this tasty salad, you need: - 1 cup quinoa - 2 cups vegetable broth or water - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/4 red onion, finely chopped - 1 small bell pepper, diced (any color) - 1/4 cup fresh parsley, chopped - 1 tablespoon extra-virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon garlic powder - 1/2 teaspoon ground cumin - Salt and pepper to taste Each ingredient plays a key role in this salad. Quinoa is the base and provides protein and fiber. Avocado adds creaminess and healthy fats. Cherry tomatoes bring sweetness and color. Cucumber adds crunch and freshness. Red onion gives a sharp bite, while bell pepper adds more sweetness and texture. Parsley brightens the dish with its fresh flavor. Olive oil and lemon juice create a zesty dressing that ties everything together. Garlic powder and cumin add depth and warmth. Salt and pepper enhance all the flavors. When choosing your ingredients, look for the best quality. For quinoa, pick a brand that is organic and rinsed. This ensures a clean taste. For avocado, choose one that is ripe but firm. Gently press to check for softness. Select cherry tomatoes that are bright and firm, avoiding any bruises. Cucumber should be crisp and smooth. Bell peppers can be any color, but pick ones that feel heavy for their size. For herbs like parsley, look for vibrant green leaves without wilting. Freshness makes all the difference in flavor! Start by rinsing the quinoa under cold water. Use a fine mesh strainer for this. This step removes any bitter taste. Next, in a medium pot, bring vegetable broth or water to a boil. Add the rinsed quinoa to the pot. Lower the heat and cover it. Let it simmer for about 15 minutes. The quinoa will absorb all the liquid. Once done, take it off the heat and let it cool. While the quinoa cools, prepare the veggies. Dice the avocado, cucumber, and bell pepper. Halve the cherry tomatoes. Finely chop the red onion. Make sure the sizes are similar for a nice look. In a large bowl, combine the cooled quinoa and all the chopped veggies. This mix gives the salad a colorful and fresh look. Timing is key for perfect quinoa. If you cook it too long, it may turn mushy. The 15-minute cook time is just right. After removing it from the heat, let it sit covered for 5 more minutes. This helps the quinoa become fluffy. You can fluff it gently with a fork afterward. When mixing the salad, do it gently. You want to keep the avocado intact. It adds creaminess and flavor. For the dressing, whisk olive oil, lemon juice, garlic powder, cumin, salt, and pepper together in a small bowl. Drizzle this over your salad. Toss it lightly to coat all the ingredients evenly. Adjust the seasoning to your taste. Enjoy your Savory Quinoa Salad with Avocado as a healthy delight! For the full recipe, check out the details above. To make your savory quinoa salad pop, use fresh herbs like parsley and cilantro. They add a bright taste. You can also try dried herbs like oregano or thyme. Spices like cumin give warmth to the dish. For a kick, add a pinch of red pepper flakes. Always start with a small amount and taste as you go. This gives you control over the flavor. One common mistake is not rinsing the quinoa. Rinsing removes a bitter coating called saponin. Another mistake is overcooking the quinoa. It should be fluffy, not mushy. Avoid adding too much dressing at once. It can overwhelm the flavors. Finally, don’t skip the resting time after mixing. Letting the salad sit helps the flavors blend well. After mixing your salad, let it sit for at least 15 minutes. This time allows the quinoa to soak up the dressing. If you have more time, refrigerate it for an hour. This chill time enhances the taste even more. If you make it a day before, the flavors will be even richer. Just remember to stir it again before serving. For a full guide, check the Full Recipe of Savory Quinoa Salad with Avocado. {{image_4}} You can spice up your savory quinoa salad easily. Here are some fun ideas: - Black beans: Add a can of rinsed black beans for protein. - Corn: Fresh or frozen corn gives a sweet burst of flavor. - Feta cheese: Crumbled feta adds a salty touch to the mix. - Nuts: Chopped almonds or walnuts add crunch and healthy fats. - Dried fruits: Try raisins or cranberries for a sweet twist. These additions can change the taste and feel of your salad. Feel free to mix and match! The dressing can change everything in your salad. Here are some tasty options: - Balsamic vinaigrette: This adds a sweet and tangy flavor. - Tahini dressing: A creamy choice made from ground sesame seeds. - Honey mustard: A sweet and zesty option that pairs well with avocado. - Cilantro lime dressing: Fresh and zesty, it brightens the whole dish. Try different dressings to find your favorite flavor. You can even make your own! Using seasonal ingredients makes your salad even better. Here’s how to adapt: - Spring: Add fresh peas and radishes for a crisp bite. - Summer: Mix in zucchini and fresh herbs for a garden taste. - Fall: Roasted sweet potatoes and kale bring warmth and earthiness. - Winter: Toss in Brussels sprouts or roasted butternut squash for comfort. Seasonal changes in ingredients can bring new life to your salad. You’ll enjoy fresh flavors year-round! For the full recipe, check out the details above. Storing leftover quinoa salad is easy. First, let the salad cool to room temperature. Then, transfer it to an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. However, freezing may change the texture, especially of the avocado. Meal prep can save you time. To ensure your quinoa salad lasts, store the dressing separately. Mix it in just before serving. This keeps the salad crisp. You can also prepare the quinoa in advance. Cook a larger batch and store it in the fridge. Just remember to use it within five days for the best taste and quality. Leftover salad can taste just as good the next day. To revive it, add a splash of lemon juice. This brightens the flavors. You can also toss in some fresh herbs or more diced avocado. Mixing in a bit of olive oil can help, too. These small changes will give your salad a fresh kick. For the full recipe, check out the Savory Quinoa Salad with Avocado. Quinoa and avocado are both super foods. Quinoa is a complete protein. This means it has all nine essential amino acids. It's also high in fiber, which helps digestion. Avocado is rich in healthy fats. These fats support heart health and keep you full longer. Together, they provide vitamins and minerals, like potassium and magnesium. Eating this salad boosts your energy and keeps you satisfied. Yes, you can make this salad ahead of time. It stays fresh in the fridge for about three days. To keep it fresh, store the dressing separately. When ready to eat, mix in the dressing just before serving. This way, the avocado stays green and tasty. Meal prep is easy with this salad. You can enjoy it for lunch or dinner. Many ingredients go well with avocado in salads. Here are some great options: - Black beans add protein and fiber. - Corn gives a sweet crunch. - Feta cheese adds a salty bite. - Spinach or kale boosts nutrients. - Nuts like almonds or walnuts add crunch. Experiment with these to create your own twist on this savory quinoa salad. Enjoy the process of mixing flavors and textures! For the full recipe, check out the details above. This blog post covered the key ingredients for a savory quinoa salad, guiding you through preparation and cooking tips. I shared ways to enhance the flavor with herbs, spices, and variations for seasonal ingredients. Proper storage tips ensure your salad stays fresh and tasty. In the end, making this salad is both simple and fun. With these tips, you can create delicious, healthy meals that impress. Enjoy experimenting and savoring your nutritious quinoa creations!

Savory Quinoa Salad with Avocado

Savor the taste of summer with this delicious savory quinoa salad with avocado! Packed with fresh ingredients like cherry tomatoes, cucumber, and bell peppers, this dish is both healthy and satisfying. Perfect for lunch or as a side at your next gathering, it's simple to make in just 30 minutes. Click through for the full recipe and elevate your salad game with vibrant flavors and nutrition that everyone will love!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 red onion, finely chopped

1 small bell pepper, diced (any color)

1/4 cup fresh parsley, chopped

1 tablespoon extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper to taste

Instructions
 

Begin by rinsing the quinoa thoroughly under cold running water in a fine mesh strainer. This crucial step helps to eliminate any bitter flavor that may remain.

    In a medium-sized saucepan, bring the vegetable broth (or water) to a vigorous boil. Once boiling, add the rinsed quinoa. Lower the heat to a gentle simmer, cover the saucepan, and allow it to cook for approximately 15 minutes, or until all the liquid is completely absorbed. Once done, remove the saucepan from the heat and set aside to cool.

      In a large mixing bowl, combine the cooled, cooked quinoa with the diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and diced bell pepper.

        In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, garlic powder, ground cumin, and a sprinkle of salt and pepper until the mixture is well blended.

          Drizzle the dressing over the quinoa salad mixture and gently toss everything together until all the ingredients are evenly coated.

            Finish by adding the freshly chopped parsley to the salad and give it one final toss to incorporate. Taste and adjust the seasoning if necessary, adding more salt or lemon juice according to your preference.

              - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Transfer the salad to a large serving bowl or individual plates. For an elegant touch, garnish with additional parsley on top and a wedge of lemon on the side for added freshness.