Honey Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh produce and bold, earthy flavor — the kind of dish that looks impressive on the table but comes together with minimal fuss. The dressing is where the magic happens: ground turmeric and ginger give it a warm, golden hue and a subtle kick, while fresh lemon juice and zest keep everything bright and lively. Many store-bought dressings and bottled vinaigrettes sneak in sweeteners, so making your own from scratch here means you stay in complete control of every ingredient. Creamy diced avocado, crisp cucumber, juicy cherry tomatoes, and a double hit of fresh herbs make every forkful interesting, and the dry-roasted pumpkin seeds add a satisfying crunch that ties it all together. Cooling the quinoa properly before assembling is a small but important step — it keeps the avocado from browning and the vegetables from wilting, so the salad stays fresh and beautiful. It works equally well as a light lunch, a hearty side, or a make-ahead meal-prep base you can build on throughout the week.
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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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