Wheat Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant salad is everything you want in a warm-weather bowl — creamy avocado, crisp cucumber, juicy cherry tomatoes, and fluffy quinoa all tossed together with fresh herbs and a golden turmeric-lemon dressing that genuinely makes you want to lick the bowl. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or second-guessing involved. Quinoa does the heavy lifting as the hearty base, delivering satisfying texture and plant-based protein without a grain of gluten-containing flour in sight. The dressing is where this recipe really sings — bright lemon juice and zest, warming turmeric and ginger, and a hit of garlic all whisked into a silky emulsion with good olive oil. Dry-roasted pumpkin seeds folded in at the end add a satisfying crunch that makes every bite feel complete. It's the kind of dish that looks impressive on the table but comes together with nothing more than a saucepan, a mixing bowl, and a whisk. Make it for a weekday lunch, bring it to a potluck, or serve it as a side — it holds its own in any setting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!