Mushroom Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh, whole ingredients — creamy avocado, crisp cucumber, juicy cherry tomatoes, and fluffy quinoa all tossed together with handfuls of fresh parsley and mint. The real star is the golden turmeric lemon dressing, which brings a warm, earthy brightness that ties every element together beautifully. Because the entire dish is built from produce, grains, and pantry staples, there's no need to scrutinize labels for hidden fungi or worry about cross-contact from processed ingredients. Spreading the cooked quinoa out to cool before dressing it is a small but smart step that keeps the salad light and each grain distinct rather than clumpy. Crunchy dry-roasted pumpkin seeds folded in at the end add a satisfying texture contrast alongside the buttery avocado. It's the kind of bowl that looks impressive enough for a dinner party but comes together with minimal effort and a single pot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!