Oats Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh, wholesome ingredients — creamy avocado, crisp cucumber, juicy cherry tomatoes, and fragrant herbs all tossed together with fluffy quinoa. The real star is the golden turmeric lemon dressing, which brings a warm, earthy brightness that ties every element together beautifully. Quinoa is naturally free from oats and oat derivatives, making it a fantastic base for anyone navigating that restriction without sacrificing heartiness or texture. Because every ingredient here is whole and unprocessed — fresh produce, olive oil, lemon, and spices — there's no need to scrutinize labels for hidden grain additives or cross-contaminated pantry staples. The pumpkin seeds add a satisfying crunch and a little extra protein, rounding out what is genuinely a complete, nourishing meal. Cooling the quinoa before assembling keeps the avocado from browning and the herbs from wilting, so the salad stays as gorgeous on the plate as it tastes. It's the kind of dish that works just as well for a weeknight dinner as it does for impressing guests at a summer gathering.
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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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