Quinoa Salad (Healthy & Fresh)
This healthy Quinoa Salad is colourful, fresh and filling with protein and fibre. With bite size ingredients so you can enjoy all the flavors with a spoon. Vegan, gluten and dairy free
Servings: 2
Calories: 398kcal
Print
Video
Ingredients
- 1 cup
cooked quinoa - 2 Persian/Lebanese cucumbers
- 2 roma tomatoes
- ½ small red onion
- ½ large avocado
- 10 kalamata olives
- Handful fresh mint leaves
Dressing
- ½ lemon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and black pepper to taste
Instructions
- Cook the quinoa and allow it to cool down. Here's my recipe on how to cook quinoa
- Dice the cucumbers, tomatoes, red onion and avocado into small cubes, and chop the olives into small pieces.*Optional soak the onions in water for 10 mins to mellow their flavor
- Add the ingredients to a large bowl along with the quinoa, then top with roughly chopped mint leaves
- Add the dressing ingredients to a small bowl and whisk
- Pour over the dressing, stir well together and enjoy your Quinoa Salad!
⭐️
Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Quinoa - ensure its fully cooled before mixing to keep the salad fresh and the veggies crisp
- Avocado - works best with a ripe but still firm avocado, so it doesn’t turn mushy in the salad
- Meal prep - keep the dressing separate and combining everything just before serving for the best texture. Ensure you only add the avocado on the day of eating to keep it fresh and prevent browning
Nutrition
Calories: 398kcal | Carbohydrates: 37g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 332mg | Potassium: 747mg | Fiber: 9g | Sugar: 8g | Vitamin A: 823IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 3mg
