Cinnamon Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This bright, satisfying salad is built around fluffy quinoa, creamy avocado, and a rainbow of fresh vegetables that make every forkful feel like a celebration. The real star is the turmeric lemon dressing — a bold, golden blend of olive oil, fresh lemon juice, ginger, and garlic that coats every ingredient with warm, citrusy depth. Avoiding cinnamon doesn't mean sacrificing bold flavor, and this recipe proves it with a spice lineup that's vibrant and completely free of that common culprit. Many store-bought dressings and grain salad kits sneak in unexpected spices, so making this one from scratch gives you total control over what goes in the bowl. The crunchy pumpkin seeds and fresh mint and parsley keep the textures interesting right up to the last bite. It comes together in a straightforward sequence — cook the quinoa, whisk the dressing, toss everything together — making it approachable even on a busy weeknight. Serve it immediately after folding in the avocado for the best color and creaminess.
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!