Tomato & Avocado Quinoa Salad with Cumin & Cilantro

Tomato & Avocado Quinoa Salad with Cumin & Cilantro

Tomato & Avocado Quinoa Salad with Cumin & Cilantro

You are going to thank me for this salad, since it’s the perfect all-in-one gluten-free dish for lunch, offering protein and fiber, whole grains, vegetables and fruits, and loads of flavor. I love that you can make it in advance and have meals ready for the next couple of days. It also serves as the perfect side dish in half-cup portions.

This salad tantalizes with poppy quinoa, finished with creamy avocado, and crunchy pepitas (saved to garnish right before serving so they keep their textural appeal).

Tomato & Avocado Quinoa Salad with Cumin & CilantroTomato & Avocado Quinoa Salad with Cumin & Cilantro

1 cup (173 g) dry quinoa, debris and discolored seeds removed

1 1/2 cups (355ml) organic or reduced-sodium vegetable broth

1 medium avocado, diced

2 tablespoons (28 ml) apple cider vinegar (2 teaspoons for the avocado, 4 teaspoons for the salad)

1 1/2 cups (270 g) chopped tomatoes

1/4 cup (83g) chopped red onion

2 tablespoons (4g) chopped cilantro

2 tablespoons (28 ml) extra-virgin olive oil

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup roasted pepitas

Place quinoa in a medium saucepan, cover with water, and let soak for 5 minutes (to prevent stickiness). Stir, then rinse with cool water in a fine strainer and drain. Return quinoa to the saucepan and add broth.  Bring to a boil on high heat; reduce heat to low, cover, and cook for 20 minutes until quinoa is tender and liquid is nearly all absorbed. Allow to rest 5 minutes, covered and undisturbed. Spread quinoa on a plate to cool it quickly.

Dice avocado, place in a medium bowl and gently toss with 2 teaspoons apple cider vinegar to prevent browning. Add quinoa and the remaining ingredients and stir. Chill for at least 30 minutes, up to 2 days. Stir in or sprinkle pepitas on top right before serving.

Prep time: 30 minutes

Cook time: 20 minutes

Makes 11 servings, ½ cup each

Nutrition Facts (per serving): 156 calories, 8 g total fat (1 g saturated fat, 0 g trans fat), 141 mg sodium, 0 mg cholesterol, 18 g total carbohydrate (4 g fiber), 4 g protein, 9% DV iron, 2% DV calcium, 5% DV Vitamin A, 9% DV Vitamin C.

You might also enjoy:

Quinoa and Black Bean Cakes with Cumin & Chile

Red Lentil Hummus with Cumin & Sriracha

Halibut en Papillote with Cherry Tomatoes, Capers & Garlic

Curried Cauliflower Soup Recipe

Tomato & Avocado Quinoa Salad with Cumin & Cilantro

Tomato & Avocado Quinoa Salad with Cumin & Cilantro

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: March 22, 2013

  • Yield: 1/2 cup (11 Servings)
  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

Easy Quinoa salad with tomato and avocado, seasoned with cumin and cilantro.

Ingredients

Instructions

  1. Place quinoa in a medium saucepan, cover with water, and let soak for 5 minutes (to prevent stickiness). Stir, then rinse with cool water in a fine strainer and drain. Return quinoa to the saucepan and add broth. Bring to a boil on high heat; reduce heat to low, cover, and cook for 20 minutes until quinoa is tender and liquid is nearly all absorbed. Allow to rest 5 minutes, covered and undisturbed. Spread quinoa on a plate to cool it quickly.
  2. Dice avocado, place in a medium bowl and gently toss with 2 teaspoons apple cider vinegar to prevent browning. Add quinoa and the remaining ingredients and stir. Chill for at least 30 minutes, up to 2 days. Stir in or sprinkle pepitas on top right before serving.

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