If you’re searching for a vibrant and fresh dish that brings together wholesome ingredients in a delightfully satisfying way, the Quinoa Salad with Tomato and Avocado Recipe is exactly what you need. This salad combines fluffy, protein-packed quinoa with juicy tomatoes, creamy avocado, and crunchy toasted pine nuts, all dressed in a zesty, honey-kissed lemon vinaigrette. It’s a colorful and nutritious bowl bursting with textures and flavors that dance on your palate, making it perfect for lunch, dinner, or a tasty side anytime.
Ingredients You’ll Need
Each ingredient in this salad plays a crucial role from flavor, texture, to nutrition. These simple yet carefully chosen components come together to create a dish that feels both fresh and satisfying, perfect for any season.
- Quinoa: The fluffy, protein-rich base that soaks up all the vibrant flavors beautifully.
- Tomatoes: Fresh and juicy, they add a bright acidity and a pop of red color.
- Avocados: Creamy and buttery, balancing the quinoa’s chewiness with smooth richness.
- Pine nuts: Toasted for a nutty crunch that lifts the texture and adds complexity.
- Fresh basil: Finely sliced for a fragrant, herbal note that brightens every bite.
- Olive oil: The dressing’s silky foundation that brings everything together.
- Lemon juice: Adds zesty freshness and a mild tang that sharpens the salad’s character.
- Dijon mustard: Provides a gentle bite and emulsifies the dressing.
- Runny honey: A touch of natural sweetness to balance the acidity.
- Italian seasoning: Aromatic herbs that deepen the flavor profile without overpowering.
- Garlic powder: A subtle savory kick to enhance the dressing.
- Salt and pepper: Essential seasonings to lift all the flavors.
How to Make Quinoa Salad with Tomato and Avocado Recipe
Step 1: Prepare the dressing
Start by combining the olive oil, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, salt, and pepper in a small jar. Seal it tightly and shake vigorously until the dressing turns creamy and smooth. This simple step ensures your salad will be evenly coated with a flavorful vinaigrette that ties all the ingredients together perfectly.
Step 2: Cook and cool the quinoa
Cook the quinoa according to the package directions, then rinse it thoroughly under cold water to cool it down quickly. This rinsing step is key because it removes any bitterness and stops the cooking process, keeping the quinoa fluffy and light rather than mushy.
Step 3: Toast the pine nuts
In a dry skillet over medium heat, toast the pine nuts until they turn golden brown and fragrant. Keep an eye on them since pine nuts can burn quickly. Toasting unlocks their full nutty flavor and adds a delightful crunch to the salad.
Step 4: Combine all salad ingredients
In a large bowl, gently mix the cooled quinoa, diced tomatoes, cubed avocados, toasted pine nuts, and sliced fresh basil. Pour the dressing over the top and gently toss everything together until all the ingredients are evenly coated with that luscious dressing. Be careful not to mash the avocado as you mix—delicate folding preserves its creamy texture.
How to Serve Quinoa Salad with Tomato and Avocado Recipe
Garnishes
To enhance the presentation and flavor, sprinkle extra toasted pine nuts or a few fresh basil leaves on top right before serving. A light drizzle of extra virgin olive oil and a quick grind of fresh black pepper add a beautiful finishing touch. These garnishes bring a pop of color and an extra boost of aroma that make each serving feel special.
Side Dishes
This salad shines as a main course for a light lunch, but it also pairs wonderfully with grilled chicken, fish, or even roasted vegetables. The bright, fresh flavors complement a range of proteins, making it a versatile addition to any meal. Consider serving it alongside warm garlic bread for a casual, satisfying dinner.
Creative Ways to Present
For a fun twist, try serving this quinoa salad in hollowed-out tomatoes or avocados for an impressive, edible bowl. Another idea is to layer it in a clear glass jar for a gorgeous, layered salad presentation that’s perfect for picnics or packed lunches. The vibrant colors look stunning and make the salad feel extra festive.
Make Ahead and Storage
Storing Leftovers
This Quinoa Salad with Tomato and Avocado Recipe keeps well in an airtight container in the refrigerator for up to two days. Because avocados can brown, it’s best to consume leftovers quickly or add the avocado fresh before serving if possible to maintain that creamy texture and vibrant color.
Freezing
Freezing is not recommended for this salad because avocados and tomatoes lose their texture when thawed and become mushy. For the best taste and texture, enjoy it fresh or stored in the fridge for short-term use.
Reheating
Since this dish is served cold or at room temperature, reheating is unnecessary. If you prefer it slightly warmed, bring it to room temperature before serving and add fresh avocado to keep the flavors bright and textures pleasant.
FAQs
Can I use other nuts instead of pine nuts?
Absolutely! Toasted almonds, walnuts, or pecans can be great substitutes, each adding a different but delicious crunch. Just be sure to toast any nuts to bring out their flavor.
How do I store the dressing if I make it ahead?
You can prepare the dressing a day in advance and keep it in a sealed jar in the refrigerator. Give it a good shake before pouring it over the salad to recombine any separated ingredients.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, and this salad contains only gluten-free ingredients, making it safe for those with gluten sensitivities or celiac disease.
Can I add protein to make it a more filling meal?
Definitely! Grilled chicken, shrimp, or chickpeas are excellent additions that complement the existing flavors while boosting your protein intake.
What’s the best way to prevent avocado from browning?
Using ripe but firm avocados helps, as well as adding them just before serving. Tossing the avocado gently in the lemon-based dressing can also slow browning due to the acidity.
Final Thoughts
This Quinoa Salad with Tomato and Avocado Recipe is one of those dishes that feels like a hug from the inside — nourishing, flavorful, and full of fresh ingredients that make you smile with each bite. I hope you give it a try soon and experience how simple ingredients come together to create a memorable meal that’s as beautiful as it is delicious.
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Quinoa Salad with Tomato and Avocado Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Quinoa Salad with Tomato and Avocado is a refreshing and nutritious dish perfect for light lunches or as a side. Combining protein-rich quinoa with fresh tomatoes, creamy avocado, and toasted pine nuts, all tossed in a zesty lemon Dijon dressing with a hint of honey and Italian herbs, it offers a delightful balance of flavors and textures. Easy to prepare and served chilled, this salad is both wholesome and satisfying.
Ingredients
Salad Ingredients
- 1 1/2 cups quinoa (cooked according to package directions and rinsed under cold water to cool)
- 1 pound tomatoes (diced)
- 2 small avocados (cubed)
- 1/2 cup pine nuts (toasted)
- 1 handful fresh basil (finely sliced)
Dressing Ingredients
- 1/2 cup olive oil
- 2 lemons (juice only)
- 1 tablespoon Dijon mustard
- 1 tablespoon runny honey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt (or more to taste)
- Pepper (to taste)
Instructions
- Prepare the Dressing: Put all dressing ingredients—olive oil, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, salt, and pepper—into a small jar. Shake vigorously until the dressing becomes creamy and well emulsified.
- Assemble the Salad: In a large bowl, gently combine the cooked and cooled quinoa, diced tomatoes, cubed avocados, toasted pine nuts, and finely sliced fresh basil. Pour the prepared dressing over the salad and mix carefully until all ingredients are evenly coated without mashing the avocado.
Notes
- Rinsing quinoa after cooking cools it quickly and removes any residual bitterness.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- Use ripe avocados for the best creamy texture, handling gently to avoid bruising.
- Adjust salt and pepper according to taste after mixing the salad.
- This salad can be chilled for up to 2 hours before serving to enhance the flavors.
