Anti Inflammatory Quinoa Avocado Salad with Turmeric Lemon Dressing

Total time45 min

Prep time15 min

Cook time20 min

Anti Inflammatory Quinoa Avocado Salad with Turmeric Lemon Dressing

This vibrant, plant-packed bowl is exactly the kind of meal that makes eating well feel genuinely exciting rather than like a chore. Fluffy quinoa forms the base, layered with creamy diced avocado, juicy cherry tomatoes, crisp cucumber, and a bright hit of fresh parsley and mint that keeps every bite feeling alive. The real star is the turmeric lemon dressing — whisked together with extra virgin olive oil, fresh lemon juice, ground ginger, garlic, and black pepper, it's bold, citrusy, and deeply golden. Turmeric and ginger are two of the most well-regarded ingredients in an inflammation-conscious kitchen, and pairing them with the healthy fats from avocado and olive oil means you're building a plate that works hard for your body without sacrificing flavor. Dry-roasted pumpkin seeds folded in at the end add a satisfying crunch and a little extra nutrition in every forkful. The whole thing comes together in about 30 minutes and serves four, making it an easy weeknight option or a stunning dish to bring to a gathering. It's the kind of salad people ask for the recipe for before they've even finished their first serving.

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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
Superseedz Gourmet Pumpkin Seeds, Sea Salt, Gluten Free
Nice! Dry Roasted Pumpkin Seeds Salted
International Harvest Go Pumpkins! Dry Roasted Pumpkin Seeds
Premium Orchard Sea Salt Dry Roasted Pumpkin Seeds - 10 oz
Go Raw Organic Sea Salt Dry Roasted Pumpkin Seeds
See all

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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