Xanthan Gum Free Quinoa Avocado Salad with Turmeric Lemon Dressing
This vibrant grain salad is the kind of bowl that looks like you spent hours on it but comes together with surprisingly little effort. Fluffy quinoa gets tossed with creamy avocado, juicy cherry tomatoes, crisp cucumber, and a generous handful of fresh herbs, then finished with crunchy dry-roasted pumpkin seeds for texture in every bite. The real star is the golden turmeric lemon dressing — bright, a little earthy, and completely homemade from pantry staples like olive oil, fresh lemon juice, ginger, and garlic. Every single component is naturally free from thickeners and stabilizers, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. That matters more than you'd think, since bottled dressings and pre-seasoned grains are common culprits for unwanted gums and binders. Cooling the quinoa before assembling keeps the avocado from turning mushy and the herbs from wilting, which is a small step that makes a big difference in the final texture. Serve it right away for the freshest result, or prep the components ahead and dress it just before eating.
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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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