Red Quinoa Salad With Avocado And Tomatoes Recipes
QUINOA SALAD WITH TOMATO AND AVOCADO
A tasty combination of wholesome ingredients makes this dish a favorite on hot summer days.
Provided by Nora from Savory Nothings
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 13
Steps:
- Put all dressing ingredients in a small jar and shake it until creamy.
- To assemble the salad, carefully mix all ingredients in a large bowl. Add the dressing and continue mixing until everything is evenly coated.
Nutrition Facts : Calories 396 kcal, ServingSize 1 serving, Carbohydrate 31 g, Protein 7 g, Fat 29 g, SaturatedFat 4 g, Sodium 175 mg, Fiber 7 g, Sugar 4 g
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
RED QUINOA SALAD WITH AVOCADO AND TOMATOES
Categories Salad Vegetable Quick & Easy Low Cal High Fiber Wheat/Gluten-Free Healthy Vegan
Yield 9 cups
Number Of Ingredients 12
Steps:
- Combine everything EXCEPT the grain, greens, and cucumber in a large bowl. Let it sit for about an hour or so to marinate. Add the cucumber, grain, and basil (or cilantro) and toss. Serve chilled. One thing you have to watch out for with this salad is that it tends to get "soupy" as the salt draws the water out of the vegetables. Generally I deal with this by eating it all before that can happen. Another option would be to seed cucumbers and tomatoes and/or removing some of the liquid after the marination step.
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