Quinoa Salad Recipe – Cherry Tomato, Cucumber & Avocado Delight

Last Updated on 2 months by Neha Deshmukh

Quinoa Salad Recipe – Cherry Tomato, Cucumber & Avocado Delight

Introduction

Hey everyone! I’m so excited to share this vibrant and refreshing quinoa salad with you. It’s become a total staple in my kitchen, especially during warmer months. Honestly, I first whipped this up when I was craving something light, healthy, and bursting with flavour – and it totally hit the spot! It’s quick to make, packed with goodness, and seriously delicious. You’ll find yourself making this again and again, I promise!

Why You’ll Love This Recipe

This quinoa salad isn’t just tasty; it’s a winner for so many reasons. It’s incredibly easy to throw together – perfect for busy weeknights or a relaxed weekend lunch. Plus, it’s a nutritional powerhouse, loaded with protein, fibre, and healthy fats. It’s also super versatile, meaning you can easily adapt it to your liking. And let’s be real, the colours are just gorgeous!

Ingredients

Here’s what you’ll need to create this delightful salad:

• ¼ cup quinoa (about 40g)
• ¾ cup water (180ml)
• 8 cherry tomatoes, halved
• 1 cucumber, diced
• 4 tbsp chopped parsley
• 1 tbsp chopped mint
• 1 tbsp chopped coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, sliced

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Quinoa: Types & Health Benefits

Quinoa is a complete protein, meaning it contains all nine essential amino acids! Pretty amazing, right? You can find white, red, and black quinoa. I usually use white quinoa for this salad as it has a milder flavour, but feel free to experiment. 1/4 cup of dry quinoa yields about 3/4 cup cooked.

Fresh Herbs: The Importance of Parsley, Mint & Coriander

Don’t skimp on the herbs! They really make this salad sing. Parsley adds a fresh, clean flavour, mint brings a lovely coolness, and coriander (cilantro) adds a zesty brightness. If you’re not a fan of coriander, you can definitely leave it out – it’ll still be delicious.

Olive Oil: Choosing the Right Variety

I recommend using a good quality extra virgin olive oil. It has a richer flavour and more health benefits. A fruity olive oil works particularly well with this salad.

Avocado: Ripeness & Selection

The avocado should be ripe but firm. Gently squeeze it – it should yield slightly to pressure. If it’s too hard, it won’t have that creamy texture we’re looking for. If it’s too soft, it’ll be mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the quinoa a really good rinse under cold water – about 5-6 times. This helps remove any bitterness. Drain it well.
2. Pop the rinsed quinoa and water into a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until all the water is absorbed. Once cooked, fluff it with a fork and let it cool completely.
3. While the quinoa is cooling, get your veggies prepped. Halve those cherry tomatoes and dice the cucumber.
4. In a large bowl, combine the halved cherry tomatoes, diced cucumber, chopped parsley, mint, and coriander.
5. Add the cooled quinoa to the bowl with the veggies. Drizzle with olive oil and season with salt and pepper. Gently toss everything together.
6. Divide the salad into serving bowls and top with slices of ripe avocado. Serve immediately for the best texture!

Expert Tips

• Cooling the quinoa completely is key! Warm quinoa will make the avocado mushy.
• Don’t overmix the salad, or the avocado will get mashed.
• A squeeze of lemon juice can brighten up the flavours even more.

Variations

This salad is a blank canvas for your creativity!

Vegan Adaptation

This recipe is already naturally vegan!

Gluten-Free Confirmation

Yep, this salad is 100% gluten-free.

Spice Level Adjustment (Adding Chili)

My friend, Priya, loves a little kick, so I often add a finely chopped green chili to the salad. It adds a lovely warmth.

Summer Picnic Adaptation

This is perfect for picnics! Just pack the avocado separately and add it right before serving to prevent browning.

Serving Suggestions

This quinoa salad is fantastic on its own as a light lunch or side dish. It also pairs beautifully with grilled chicken, fish, or paneer. My family loves it with a side of warm roti!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado will brown over time, so it’s best enjoyed fresh.

FAQs

Let’s answer some common questions!

Is this quinoa salad suitable for meal prepping?

Yes, absolutely! You can cook the quinoa ahead of time and chop the veggies. Just store them separately and combine everything right before serving.

Can I use other vegetables in this salad?

Definitely! Feel free to add bell peppers, red onion, or even some roasted sweet potatoes.

What if I don’t have fresh herbs? Can I use dried?

While fresh herbs are best, you can use dried herbs in a pinch. Use about 1 teaspoon of each dried herb for every tablespoon of fresh.

How can I make this salad more protein-rich?

Add some chickpeas, black beans, or grilled chicken or paneer.

Can this salad be made ahead of time, and if so, how long will it keep?

You can prep the components ahead of time (quinoa, veggies). Assembled, it’s best within 2 days, but the avocado will lose its appeal after a day.