Turkey 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 bowl that looks impressive but comes together with minimal fuss. Fluffy quinoa forms the base, loaded with creamy avocado, juicy cherry tomatoes, crisp cucumber, and a double hit of fresh herbs that keeps every bite bright and interesting. The real star is the turmeric lemon dressing, which blends warm spice with citrus zing and a little kick of ginger for something that tastes far more complex than the effort involved. Crunchy dry-roasted pumpkin seeds folded in at the end add texture and a subtle nuttiness that rounds the whole dish out beautifully. Every single ingredient here is naturally free from poultry, so there's no substituting or swapping required — just straightforward, wholesome cooking. It works equally well as a satisfying lunch on its own or as a stunning side at a dinner where you want something a little more exciting than a basic green salad. Make sure to let the quinoa cool fully before dressing it so the avocado stays in clean, creamy chunks rather than turning into a mash.
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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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