Mustard Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is everything a warm-weather bowl should be — fresh, filling, and packed with color from creamy avocado, juicy cherry tomatoes, and crisp cucumber. The dressing is where things really shine: a golden blend of turmeric, ginger, fresh lemon juice, and zest that coats every ingredient with bright, earthy warmth. Many store-bought dressings and pre-made grain salads sneak in mustard as an emulsifier or flavor booster, so making this one from scratch puts you fully in control. The olive oil and lemon juice emulsify beautifully on their own, so there's no need for any hidden extras. Cooling the quinoa properly before tossing keeps the avocado from going mushy, and folding it in at the very end means you get clean, buttery chunks in every bite. A handful of dry-roasted pumpkin seeds adds just the right amount of crunch to round out the textures. It's the kind of salad that feels indulgent but is genuinely good for you — and it comes together with nothing more than a saucepan and a whisk.
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!