Nutmeg Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh, bold flavors — creamy avocado, juicy cherry tomatoes, crisp cucumber, and fluffy quinoa all tossed together in a sunshine-yellow dressing that's as beautiful as it is delicious. The turmeric-lemon vinaigrette is the real star here, built from olive oil, fresh lemon juice, zest, ginger, and garlic for a bright, earthy punch that coats every ingredient perfectly. Nutmeg is one of those warm spices that sneaks into dressings and grain dishes more often than you'd expect, but this recipe keeps things completely clear of it — every ingredient is straightforward and easy to verify. Crunchy dry-roasted pumpkin seeds add a satisfying bite and a little nuttiness without any of the usual spice-blend surprises. Fresh parsley and mint lift the whole bowl with an herby freshness that makes this feel like something you'd order at a great café. The technique of spreading the quinoa out to cool before dressing it is a small but smart step that keeps the salad light and fluffy rather than dense. It comes together with minimal fuss and works beautifully as a standalone lunch or a standout side at any table.
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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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