Gelatin Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh produce and bold, golden flavor — the kind of dish that looks impressive on the table but comes together with minimal fuss. Creamy diced avocado, juicy cherry tomatoes, crisp cucumber, and fragrant herbs like parsley and mint make every forkful feel bright and satisfying. The real star is the turmeric lemon dressing, whisked together with olive oil, fresh lemon juice, ginger, and garlic into a punchy, sunshine-colored vinaigrette that ties everything together beautifully. Crunchy dry-roasted pumpkin seeds folded in at the end add a nutty finish and a little texture contrast that keeps things interesting. Everything here is entirely plant-based and built from whole, straightforward ingredients, so there's no need to scrutinize labels for hidden animal-derived additives or thickeners. It's a naturally clean recipe that works just as well as a weekday lunch as it does alongside a bigger spread. Serve it right after assembling to keep the avocado fresh and the colors vivid.
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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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