Healthy Quinoa Avocado Salad
by Ana
Prep Time15 minsCook Time15 minsServings4 servings
A nourishing protein-packed salad with fluffy quinoa, creamy avocado, crisp vegetables, and a bright lemon-tahini dressing.
This is the kind of salad that actually keeps you full: quinoa brings complete plant-based protein, avocado adds healthy fats, and the raw vegetables deliver crunch and fiber. The lemon-tahini dressing is creamy without any dairy and takes just a minute to whisk together. It keeps beautifully in the fridge for up to three days, making it ideal for weekly meal prep.
Ingredients
Recommended Tools
- Medium saucepan with lid
- Large mixing bowl
- Small bowl for dressing
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer to remove its natural bitter coating.
- Combine the quinoa and water in a saucepan, bring to a boil, then cover and simmer over low heat for 15 minutes until the liquid is absorbed.
- Remove from the heat and let the quinoa steam, covered, for 5 minutes, then fluff with a fork and cool slightly.
- Whisk together the tahini, lemon juice, olive oil, grated garlic, salt, and pepper in a small bowl. Add a splash of water if needed to reach a pourable consistency.
- In a large bowl, combine the cooled quinoa, spinach, tomatoes, cucumber, red onion, and parsley.
- Drizzle the dressing over the salad and toss well. Gently fold in the avocado last so it stays intact, then serve.