This Quinoa Avocado Salad has become one of my recipe staples. When I cook for myself I tend to make enough for it to last a couple of days. Some people really hate leftovers but I really don’t mind eating the same thing for a couple of days straight. Plus, it saves me time from cooking every single night which gets exhausting and time consuming. Don’t get me wrong though, I am a sucker for going out to dinner when the opportunity presents itself. My boyfriend would not disagree with me there! Anyway, I have found myself making this salad recipe multiple times within the month because it is super easy and quick to make and I know that I will be satisfied when I open the fridge and know that I have a tasty meal waiting for me when I get hungry! This is also a meal that I would never feel guilty eating because it is filled with fresh and healthy ingredients. Even the dressing is homemade, which means no concentrated ingredients or preservatives!

INGREDIENTS:

Salad
- 1 C uncooked quinoa
- 1 C grape tomatoes, halved
- 1 large cucumber, diced
- 1/4 red onion, finely diced
- 2 large avocados, diced
- handful of cilantro, chopped
Dressing

- 1/4 C olive oil
- 1 TBSP red wine vinegar
- 1 TBSP lime juice
- 1 TSP dijon mustard
- 1 garlic glove, minced
- pinch of salt

INSTRUCTIONS:

1. Place uncooked quinoa in a medium pan over medium heat (no oil or salt). Toast until quinoa becomes aromatic and starts to pop.

2. Add 2 cups of water (or chicken broth) and bring to a boil, then turn down heat to low. Cover and let simmer for 15 minutes or until water/broth is disolved.

3. Fluff quinoa with a fork and add salt.

4. For the dressing, Combine all ingredients in a small bowl (olive oil, red wine vinegar, lime juice, dijon mustard, garlic, and salt).

5. When quinoa is cool, place in a bowl and then add the rest of the salad ingredients (tomatoes, cucumber, red onion, avocado, and cilantro). Mix all ingredients together until combined.

NOTES:

If you are planning on saving some for later, be sure not to add dressing to the whole bowl. Only add dressing to the amount that you are planning to eat. refrigerate the rest and use as needed.
When adding the avocado, I suggest adding some avocado to what you are planning on eating to avoid browning.

ENJOY!

If you decide to make this for yourself, don’t forget to take lots of pictures and tag me on social @casi_jackson