Pecan Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is a celebration of fresh, wholesome ingredients — creamy avocado, juicy cherry tomatoes, crisp cucumber, and fluffy quinoa all brought together with a bold turmeric lemon dressing that tastes anything but ordinary. The dressing is the real star here: bright citrus, warm ginger, and earthy turmeric create a golden, fragrant coating that clings to every bite. Dry-roasted pumpkin seeds add a satisfying crunch and a boost of plant-based protein, making this feel like a genuinely complete meal rather than a side dish. Fresh parsley and mint lift the whole bowl with an herby freshness that keeps each forkful lively. The technique of spreading the quinoa out to cool before tossing ensures the grains stay light and separate rather than clumping, which makes a real difference in the final texture. Everything here is naturally free from tree nuts, so there's no need to scrutinize labels or swap out any ingredients — just cook, toss, and serve. It's the kind of salad that looks impressive enough for a dinner party but comes together easily enough for a weeknight lunch.
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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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