- Dish type
- Grain salad
- Quinoa salad
A tasty combination of red quinoa, avocado, tomatoes, cucumber and red onion simply seasoned with cumin and lime juice.
4 people made this
- 80g red quinoa, rinsed
- 160ml water
- 150g cherry tomatoes, halved
- 75g diced cucumber
- 40g diced red onion
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 60g fresh baby spinach leaves
- 1 avocado - peeled, pitted and sliced
MethodPrep:5min ›Cook:15min ›Extra time:30min cooling › Ready in:50min
- Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Transfer into a mixing bowl and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber and diced red onion. Season with lime juice, cumin, salt and pepper; stir to combine. Divide the spinach leaves onto salad plates and top with the quinoa salad. Garnish with avocado slices to serve.
Red quinoa is usually found in the organic section of most supermarkets or in health food shops. It tastes the same as normal quinoa, it just adds a better colour to salads.
Reviews & ratingsAverage global rating:(82)
Reviews in English (48)
by Flaxen Curls
Wow, what an easy and delicious dish to prepare! I worried there might not be enough seasonings but this dish was flavourful and refreshing.-17 Apr 2011
Excellent .....and I love quinoa so this is just another delicious way to enjoy it....my only mini change was to cook my quinoa in chicken broth instead of water. Loved this healthy and light dinner. Thanks Gitano!-28 Apr 2011
delicious! I added in chopped parley and chick peas and omitted the spinach, onion & cukes (only because I didn't have any on hand) - and it was still great. Husband loved it. I used lemon instead of lime and added a little EVOO to make a dressing.-25 Feb 2011
This Quinoa Salad recipe is our all-time favorite! We combine perfectly cooked quinoa with an array of fresh, vibrant veggies and the ultimate lemon vinaigrette for a salad you won’t be able to resist second helpings of!
We’ve shared so many variations on this quinoa salad throughout the years the most popular being: Greek Quinoa Salad, Thai Quinoa Salad, Sweet Potato-Quinoa Salad, and Citrus Quinoa Salad.
Swanson® Chicken Bone Broth
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
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- ⅓ cup red quinoa
- ⅔ cup water
- 1 cup cherry tomatoes, halved
- ½ cup diced cucumber
- ¼ cup diced red onion
- 2 tablespoons lime juice
- ½ teaspoon ground cumin seed
- salt and pepper to taste
- 2 cups baby spinach leaves
- 1 avocado - peeled, pitted and sliced
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
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Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can’t get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories. More of my favorite quinoa bowls are Grilled Mediterranean Chicken and Quinoa Salad, Southwestern Black Bean, Quinoa and Mango Medley, and Quinoa ‘Fried Rice’ to name a few.
I don’t know about you, but I’m counting the days until summer (54 days to go!!) Living near the ocean, nothing makes me happier than having my feet in the sand with a good book or magazine. But that also means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My solution – eat more salads (and of course exercise)!
This salad is perfect for lunch, you can make it ahead, leaving the cucumbers and avocado out, and add the just before your ready to serve.
Avocado Quinoa Salad
It is bittersweet when the hot Arizona summer months come to an end. Looking back through these last few months, we have made so many lasting memories. Before sharing this flavorful Avocado Quinoa Salad, I want to share one of our top memories of the summer. This last weekend we traveled to Pinetop, AZ to escape the heat of the valley. It is so beautiful up there (it is my happy place). My son loves the mountains, so we have been traveling up there for his birthday for the past couple of years staying with my aunt and uncle. I just love our visits with them. Two of my cousins come with their kids and my parents join us as well. This year everyone went on a picnic and hike.
We all had such a blast watching the kids hit a piñata filled with toys and treats, then we had cake (I make a delicious VEGAN VANILLA BIRTHDAY CAKE, I will post the recipe soon). My son enjoyed opening his presents at our campsite. It is such blast, and being in the pines is just amazing! This year we had a lot of thunder and lightning storms roll through, but the weather was perfect (well because I love thunderstorms. ). We didn’t see much wildlife like I thought we would. Just a single Elk…. THAT’S IT, and very unusual to not see more wildlife. I love the mountains and spending time with my amazing family, I am so blessed to have remained close with my cousins and their littles.
Avocado Quinoa Salad
I wanted to share one of my special summer memories, but now… on to this delicious AVOCADO QUINOA SALAD. I eat this salad all year round, but since it is served cold, it is the perfect summer salad. It is a great side for any summer BBQ or party, but I usually eat a ton and it turns out to be a complete meal for me. It contains many of my favorite ingredients: quinoa, sweet corn and RED ONIONS (my favorite. ). My husband says that I must limit the amount I put into the salad because not everyone is as CRAZY about onions like I am (can you tell he is not an onion fan). Avocados are at the top of my favorite food list too. I use two avocados in this salad because it makes it taste so good. But feel free to just use one (boring!!)
Here is a list of what makes this salad HEALTHY:
• Quinoa is one of the most protein-rich foods we can eat, containing all the essential amino acids that we need (it is a complete protein). It also contains many important minerals potassium, potassium, zinc and iron.
• Red bell peppers contains lots of vitamin C, B6 and E. It is also known to have anti-inflammatory benefits.
• Sweet corn is known to promote healthy vison.
• Red onion (my favorite) contains plenty of vitamins and minerals, including folate, thiamine, calcium, magnesium, potassium, manganese and vitamins C, K and B-6.• Other than tasting amazing, avocados have some great nutrients in them. They are full of Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6, Vitamin E. They are also loaded with healthy fats and fiber. Woot woot! Could it get any better than that.
• Black Beans are a great source of fiber and protein.
This salad contains many ingredients that does a body good. My absolute favorite part of this salad is my son loves taking it for lunch (and he is only in Kinder, he already knows how to eat good tasting heathy foods!). To sum it all up, this salad is bursting with flavor and is super DELISH! Hope you enjoy it as much as I do.
Did you make this recipe? Please take a photo and share it on Instagram with the hashtag #redesignedrecipes_juli and tag @redesignedrecipes_juli. I would love to see it!
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- Soak halved avocados in Avocado Brine for 20 minutes.
- While avocados are soaking, bring water to boil, add quinoa and cook for 10 minutes. Drain and allow to cool.
- Remove avocados from brine and thoroughly dry.
- In large mixing bowl, mix flour, paprika, black pepper and lemon zest.
- In another mixing bowl, gently beat the eggs.
- Coat each avocado half in the seasoned flour then coat in egg mixture, followed by the quinoa last. Set aside.
- Heat canola or vegetable oil to 350 degrees F in a large pan and place the crusted avocado halves in to fry for about 3 minutes.
- Remove avocados and place on a wire rack or on a paper towel to dry and set aside. Cut each piece in half lengthwise.
- Cut tomatoes into large pieces and season with olive oil.
- Evenly spread a layer of the Tomato Relish on each plate.
- Evenly place tomatoes on plates and add 2 quarters of Quinoa Crusted Avocados.
- Sprinkle the salad with the fresh basil, dill and parsley and serve.
Avocado Brine Instructions:
- Combine all ingredients in a small pot and bring to boil for five minutes.
- Remove the brine from heat and let sit until room temperature.
- Set aside until ready for use.
Tomato Relish Instructions:
- Preheat oven to 300 degrees F.
- In a large oven-safe pot, cook the onions, garlic, peppers and 1/4 cup of olive oil on medium heat until deeply caramelized, about 20-30 minutes.
- Add chiles, coriander and oregano and cook for an additional 5 minutes.
- Add tomatoes to the mixture and place in the oven for 45 minutes or until the mixture cooks down.
- Add remaining olive oil and vinegar and let cool to room temperature.
- Set aside until ready to serve.
Serving Suggestion: Instead of serving as a salad, try slicing the avocados thinner to create bite-sized appetizers with tomato relish as a dipping sauce.
Beverage Pairing: The tang of the tomato relish combined with the avocado brine creates unique acidic flavors. Pair this with a similar minded white wine like Sauvignon Blanc or Riesling.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Ingredients for Quinoa Avocado Salad
For this recipe you'll need:
- White quinoa
- Fresh baby spinach
- Grape/cherry tomatoes
- Green onion (scallion)
- Red wine vinegar
This dish is versatile, so play around with different variations and flavors. Add beans or seeds for additional protein. Fresh herbs (parsley, cilantro) are lovely as well.
It also makes an awesome take-along lunch that you can make ahead of time and store in the fridge. It also works great for picnics, potlucks, parties, etc. Hope you enjoy as well!