Quinoa Guacamole Salad

Cheesecake Brownie Bites. Banana Bread French Toast. Vanilla Bean Rice Pudding Crème Brûlée. Things have been, how can I put this, rather bikini un-friendly around here lately (and by “lately,” I mean “as per usual”). So I decided to give the waistband of my pants a break this week by lightening up the caloric load with Quinoa Guacamole Salad, and I’m also serving up a few tips in my video below for how to cook quinoa so that it’s super light and fluffy.

The dish is a mash-up of two of the most popular recipes on the site, Guacamole Bruschetta and Quinoa with Corn and Scallions. It takes the best of both ingredient lists and whisks them into a whole grain, veggie-packed, fresh and citrusy salad that’s just as tasty as a starter or as a main course.

And now that it’s officially summer, I’m hoping that this recipe makes bathing suit shopping a pinch less painful. That is, until next week’s recipe hits the interwebs. (Hint: It rhymes with “schmeanut schmutter snookies.”)

Quinoa

Fresh Lime Zest

Avocados

Tomatoes

Quinoa Guacamole Salad

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Appetizer

Quinoa Guacamole Salad

Cheesecake Brownie Bites. Banana Bread French Toast. Vanilla Bean Rice Pudding Crème Brûlée. Things have been, how can I put this, rather bikini un-friendly around here lately (and by “lately,” I mean “as per usual”). So I decided to give the waistband of my pants a break this week by lightening up the caloric load with Quinoa […]
5 from 1 vote
Quinoa Guacamole Salad
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 10 servings

Ingredients 

  • 2 cups uncooked quinoa
  • 2 cloves garlic, minced
  • 2 Tablespoons chopped cilantro
  • 2 teaspoons freshly grated lime zest
  • 3 Tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 2 avocados
  • 2 tomatoes
  • 1/2 cup chopped white onion

Instructions 

  • Rinse the quinoa in a fine mesh sieve until the water runs clear.
  • Add the quinoa, plus 4 cups water, to a medium saucepan. Bring the quinoa to a boil then reduce the heat to low and simmer for 25 minutes (uncovered), or until the germ ring is visible (indicating the quinoa is cooked). Transfer the quinoa to a large bowl to cool.
  • Whisk together the garlic, cilantro, lime zest, lime juice, salt, pepper and olive oil in a small bowl. Set aside.
  • Dice the avocados and tomatoes into bite-sized pieces. (See Kelly's Notes.)
  • Add the diced avocado, tomatoes and onions to the quninoa. Drizzle with dressing and fold to thoroughly combine.
  • Serve salad at room temperature or refrigerate and serve cold.

Kelly's Notes:

  • To avoid adding excess liquid to the salad, de-seed the tomatoes with a small spoon before dicing.
  • Dice the avocados at the last possible moment to avoid having them brown prior to folding into the salad.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Nutrition

Calories: 236kcal, Carbohydrates: 27g, Protein: 5g, Fat: 12g, Saturated Fat: 1g, Sodium: 238mg, Potassium: 461mg, Fiber: 5g, Sugar: 1g, Vitamin A: 270IU, Vitamin C: 9.7mg, Calcium: 26mg, Iron: 1.9mg

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    1. Absolutely, Martha! However, dice the avocados at the last possible moment to avoid having them brown prior to folding into the salad.

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