Fish Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh produce and bold, sunny flavors that come together in one satisfying bowl. Creamy diced avocado, juicy cherry tomatoes, crisp cucumber, and fragrant herbs like parsley and mint make every bite feel bright and alive. The real star is the turmeric lemon dressing — a golden, garlicky vinaigrette with a warm hit of ginger that ties everything together beautifully. Crunchy dry-roasted pumpkin seeds add the kind of textural contrast that keeps you going back for another forkful. Everything here is completely plant-based and built from whole, straightforward ingredients, so there's no need to scrutinize labels for hidden seafood derivatives or fish-based additives that sneak into some store-bought dressings and sauces. The technique of spreading the cooked quinoa out to cool before assembling is a small but smart step that keeps the salad from turning soggy. It's the kind of dish that works equally well as a weekday lunch or a colorful addition to a dinner spread.
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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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