Pork Free Quinoa Avocado Salad with Turmeric Lemon Dressing

Total time45 min

Prep time15 min

Cook time20 min

Pork Free Quinoa Avocado Salad with Turmeric Lemon Dressing

This vibrant grain salad is a celebration of fresh produce and bold, golden flavor — the kind of dish that looks stunning on the table and tastes even better than it looks. Fluffy quinoa forms the hearty base, loaded with creamy avocado, juicy cherry tomatoes, crisp cucumber, and a double hit of fresh herbs that keeps every bite lively. The real star is the turmeric lemon dressing, which brings together warm spice, bright citrus, and a touch of ginger into something that feels genuinely crave-worthy. Crunchy dry-roasted pumpkin seeds folded in at the end add texture and a subtle nuttiness that ties the whole bowl together. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works beautifully as a satisfying lunch, a crowd-pleasing potluck dish, or a light dinner that still manages to feel filling and complete.

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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
Superseedz Gourmet Pumpkin Seeds, Sea Salt, Gluten Free
Nice! Dry Roasted Pumpkin Seeds Salted
Alesto by LIDL Salted Dry Roasted Pumpkin Seeds, 5 oz
International Harvest Go Pumpkins! Dry Roasted Pumpkin Seeds
Premium Orchard Sea Salt Dry Roasted Pumpkin Seeds - 10 oz
See all

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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