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
Scale
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.
