Nitrate & Nitrite Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant salad is built entirely from whole, unprocessed ingredients — fluffy quinoa, creamy avocado, crisp cucumber, and juicy cherry tomatoes — making it a naturally clean choice for anyone avoiding cured or preserved foods. Every element on the ingredient list is fresh or minimally processed, so there's no need to scrutinize labels for hidden additives the way you might with packaged deli items or store-bought dressings. The real showstopper is the turmeric lemon dressing, which comes together in minutes with olive oil, fresh lemon juice, ginger, and garlic for a bright, golden coating that ties the whole bowl together. Fresh parsley and mint add a pop of herby freshness, while dry-roasted pumpkin seeds bring just enough crunch to keep every bite interesting. The technique of spreading the quinoa out to cool before tossing ensures the grains stay light and separate rather than clumping into a dense mass. It's the kind of salad that looks impressive enough for a dinner party but is genuinely easy to pull off on a weeknight.
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!