Eggless Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is packed with creamy avocado, crisp cucumber, juicy cherry tomatoes, and a double hit of fresh herbs that makes every forkful feel alive. The star of the show is the turmeric lemon dressing — a bright, golden blend of olive oil, fresh lemon juice, ginger, and garlic that ties everything together with a warm, citrusy punch. Cooking the quinoa low and slow, then letting it steam and cool before tossing, keeps the grains fluffy and separate rather than clumpy, which makes a real difference in the final texture. Dry-roasted pumpkin seeds folded in at the end add a satisfying crunch that plays beautifully against the buttery avocado. Every single ingredient here is naturally free from eggs, so there's no swapping or substituting required — it just works, straight from the recipe as written. It's the kind of dish that looks impressive enough for a dinner party spread but comes together easily enough for a weeknight lunch. Serve it right away to catch the avocado at its freshest and the dressing at its brightest.
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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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