Almond Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh, whole ingredients — creamy avocado, juicy cherry tomatoes, crisp cucumber, and fluffy quinoa all come together in one satisfying bowl. The real star is the golden turmeric lemon dressing, which gets its warmth from ground ginger and garlic and its brightness from fresh lemon juice and zest, coating every ingredient in bold, sunny flavor. Pumpkin seeds add a satisfying crunch and a boost of plant-based protein, making this feel hearty enough to stand on its own as a meal. For anyone navigating nut allergies or sensitivities, this recipe is a genuine win — every ingredient is straightforward and easy to verify, with no hidden nut-based oils or sneaky almond flour standing in for anything. The technique is simple but thoughtful: spreading the quinoa out to cool before dressing it keeps the grains light and separate rather than clumping into a dense mass. Fresh parsley and mint lift the whole dish with an herby finish that makes it taste like something you'd order at a restaurant. It comes together with minimal fuss and is best served right away while the avocado is still perfectly creamy.
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Learn more →Ingredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
- 2 ripe avocados, pitted, peeled, and diced
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
- ¼ cup dry-roasted pumpkin seeds
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp lemon zest
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 garlic clove, minced
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- 1
Combine the rinsed quinoa, water, and ¼ tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled.
- 2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes, until no longer steaming.
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