MSG Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh, whole ingredients — creamy avocado, juicy cherry tomatoes, crisp cucumber, and fluffy quinoa all brought together with a golden turmeric-lemon dressing that's as beautiful as it is bright. Every component is made entirely from scratch, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. The dressing gets its warmth from ground turmeric and ginger, its zing from fresh-squeezed lemon juice and zest, and its depth from a single clove of minced garlic — nothing processed, nothing mysterious. Fresh parsley and mint add an herby lift that makes the whole salad feel alive, while dry-roasted pumpkin seeds give it a satisfying crunch in every bite. Cooling the quinoa before tossing everything together is a small but important step that keeps the avocado from turning and the vegetables from wilting. It's the kind of dish that looks impressive at a dinner table but comes together with minimal fuss and maximum payoff.
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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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