Have some cooked quinoa? Well, then you can make this delicious healthy quinoa avocado salad in about 10 minutes! This nourishing quinoa recipe is super easy, great for a quick lunch, dinner or as a side dish and it tastes amazing.
Healthy Quinoa Avocado Salad
So as you might know, I am trying to eat healthier and to me, this means eating more fresh vegetables, whole grains, legumes, healthy fats and some protein.
I’m trying to have a big salad every day and this is the one I made last week. We used quinoa for the grain and I loved it! It’s crunchy, it’s delicious and it does great in salads, especially with avocado.
This is a healthy cold lunch recipe – which means once you make it, you don’t need to heat it up. I recommend making it as close to the time you’re going to eat, because when it comes to salads – fresh is always better.
This meal is filled with fresh vegetables and delicious flavors – I added some feta cheese, some olives and garlic! It tastes good and it makes you feel good too!
Quinoa Avocado Salad Main Ingredients
This recipe doesn’t use 5 or less ingredients, in fact, I think the ingredient list is quite long, but it’s worth it. A little bit of something here, a little bit of something there – you can make more salads like this one during the week by using the same things. That’s what I did. Here are the main ingredients:
Quinoa and Cabbage make the base of this salad. If you have a problem with these two – feel free to use any grain and any green leafy vegetables you enjoy. Some examples for grains would be rice, millet or bulgur – cook them, let them cool off and then use them in the salad. For the leafy greens, you can use lettuce, spinach, kale, arugula – whatever makes you happy and full!
Basil & Parsley. We use a little bit of both herbs, but if you only want to use one – basil would be my choice. It adds a very nice flavor.
Olives, Feta Cheese & Avocado. These ingredients make the salad complete – we don’t make any dressing, so these are essential! In case you can’t tolerate dairy – you can leave the feta cheese out, it still will taste good.
- 1 1/2 cup quinoa, cooked
- 1 avocado
- 2 Tbsp crumbled feta cheese
- 1 garlic clove, minced
- 3 scallions, chopped
- 1 Tbsp olive oil
- 1 cup chopped cabbage
- 1/4 cup olives, pitted & chopped
- 1/3 red bell pepper
- 2 Tbsp chopped parsley
- 2 Tbsp chopped basil
- 1/2 lemon, juice of
- salt and pepper to taste
- Chop all vegetables and ingredients that need to be chopped.
- Add everything to a bowl and mix together.
- Serve immediately and store leftovers in the fridge (eat within 24 hours).
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 466Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 8mgSodium 387mgCarbohydrates 48gFiber 14gSugar 6gProtein 11g
If you did make this salad and enjoyed it – let me know! I’d love to have your feedback either here in the comments or on Pinterest.
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