Hazelnut Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh, whole ingredients — fluffy quinoa, creamy avocado, crisp cucumber, and juicy cherry tomatoes all tossed together with handfuls of bright parsley and mint. The real star is the golden turmeric lemon dressing, which brings a warm, earthy depth balanced by zippy citrus and a hint of ginger. Every component here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. Crunchy dry-roasted pumpkin seeds add a satisfying bite and a boost of plant-based protein without introducing any nut allergens into the mix. The technique of spreading the cooked quinoa out to cool before dressing it keeps the grains light and separate rather than clumped, which makes a real difference in texture. It's the kind of salad that works equally well as a hearty lunch on its own or as a colorful side at a dinner spread. Fresh, filling, and genuinely delicious — this one earns a permanent spot in the rotation.
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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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