Gut Friendly Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant salad is a celebration of fresh, whole ingredients that happen to be genuinely kind to your digestive system. Fluffy quinoa forms the base — a complete protein that's easy to digest and naturally free from gluten — while creamy avocado, crisp cucumber, and juicy cherry tomatoes pile on color and texture in every forkful. The real star is the golden turmeric lemon dressing, whisked together with ginger, garlic, and good olive oil for a bright, anti-inflammatory punch that ties everything together beautifully. Fresh parsley and mint keep things lively, and a handful of dry-roasted pumpkin seeds adds just enough crunch to make this feel like a proper, satisfying meal rather than a side dish. Letting the quinoa cool before tossing is a small but important step — it keeps the avocado from turning and helps the dressing coat every grain evenly. Whether you're eating intentionally to support your gut or just craving something that feels as good as it tastes, this one delivers on both counts.
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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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