Caffeine Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is everything you want in a warm-weather bowl — creamy avocado, crisp cucumber, juicy cherry tomatoes, and fluffy quinoa all brought together by a golden turmeric-lemon dressing that's bright, earthy, and genuinely crave-worthy. The dressing gets its gorgeous color from ground turmeric and ginger whisked with fresh lemon juice and good olive oil, creating an emulsified coating that clings to every grain and vegetable. Fresh parsley and mint lift the whole thing with herby freshness, while dry-roasted pumpkin seeds add a satisfying crunch in every bite. Because every single ingredient here is naturally free of stimulants, you never have to second-guess a label or swap anything out — it's just clean, whole food from start to finish. The key technique is letting the quinoa cool completely before tossing, which keeps the avocado from turning mushy and ensures the dressing distributes evenly rather than getting absorbed all at once. It comes together with minimal cooking and makes a generous, filling bowl that works just as well as a standalone lunch as it does alongside grilled fish or roasted chicken.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!