Seed Oil Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is everything a warm-weather bowl should be — bright, creamy, and packed with fresh herbs and crunch. The dressing is built on extra virgin olive oil and fresh lemon juice, which means you get real, clean fat without any of the refined or industrial oils that sneak into so many store-bought dressings and packaged salads. Turmeric and ginger give it a golden warmth that pairs beautifully with the cool cucumber, juicy cherry tomatoes, and buttery avocado. Dry-roasted pumpkin seeds add a satisfying bite and keep the whole thing feeling substantial without weighing it down. Fresh parsley and mint lift every forkful with an herby brightness that makes this taste far more complex than the ingredient list suggests. It comes together in one bowl once the quinoa cools, and the whole process is straightforward enough for a weeknight but impressive enough to bring to a 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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