![Peruvian Quinoa Salad with Creamy Avocado Dressing](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/peruvian-quinoa-salad-with-creamy-avocado-dressing--7131a4ee-58b0-4685-8225-4ab4a382d7bd.png)
Recipe
Peruvian Quinoa Salad with Creamy Avocado Dressing
Andean Delight: Quinoa Salad with Creamy Avocado Dressing
4.5 out of 5
Indulge in the vibrant flavors of Peruvian cuisine with this refreshing and nutritious Quinoa Salad. Packed with wholesome ingredients and topped with a creamy avocado dressing, this dish is a delightful combination of traditional Andean flavors and modern culinary techniques.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Plant-based
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, Nut-free, Soy-free
Ingredients
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1 cup (185g) quinoa, rinsed 1 cup (185g) quinoa, rinsed
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2 cups (470ml) water 2 cups (470ml) water
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1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
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1 cucumber, diced 1 cucumber, diced
-
1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
-
1 avocado, diced 1 avocado, diced
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1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
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Juice of 1 lime Juice of 1 lime
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 30g, 4g
- Protein: 7g
- Fiber: 6g
- Salt: 0.5g
Preparation
-
1.In a medium saucepan, bring the water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
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2.In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, avocado, and cilantro.
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3.In a separate small bowl, whisk together the lime juice, salt, and pepper. Pour the dressing over the quinoa salad and toss gently to combine.
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4.Adjust seasoning if needed. Serve chilled and garnish with additional cilantro, if desired.
Treat your ingredients with care...
- Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Avocado — Choose a ripe avocado for a creamy dressing. If the avocado is not ripe enough, the dressing may be lumpy.
Tips & Tricks
- For added protein, you can toss in some cooked chickpeas or grilled chicken.
- Feel free to customize the salad with your favorite vegetables such as bell peppers or corn.
- To make the dressing spicier, add a pinch of cayenne pepper or a few drops of hot sauce.
- Make sure to let the quinoa cool completely before mixing it with the other ingredients to prevent wilting of the vegetables.
- This salad can be prepared in advance and stored in the refrigerator for up to 2 days.
Serving advice
Serve the Peruvian Quinoa Salad as a refreshing main course for a light lunch or as a side dish alongside grilled meats or seafood. It pairs well with a crusty bread or as a filling for lettuce wraps.
Presentation advice
To enhance the presentation, arrange the salad on a large platter and garnish with additional avocado slices, lime wedges, and a sprinkle of paprika for a pop of color.
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