Gluten-Free Dairy-Free Quinoa Salad (Edit recipe)

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This gluten-free and dairy-free quinoa summer salad is fresh, tangy, savory, and nutritionally satisfying. This salad is make for those unbearable hot summer afternoons. The tomato and lemon juice give this salad an acidic tang, balancing out the fattiness of the olive oil and avocado. This quinoa salad goes great with all things barbecue, grilled chicken, roasted veggies, and more!

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

1.25 cups Quinoa, raw
2 whole Avocado, ripe
1 cup Grape Tomatoes
0.25 cup Extra Virgin Olive Oil
1 whole Lemon, the juice
2 cloves Garlic, minced
0.5 tsp Kosher Salt
1 pinch Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook quinoa according to package instructions. Let cool.
Cube avocados, and then cut tomatoes into quarters. Set aside.
In a small bowl, combine lemon juice, olive oil, garlic, salt, and pepper. Stir and set aside.
In a large serving bowl, add avocadoes, tomatoes, and quinoa. Pour in the dressing and toss everything together. Taste, and add additonal salt if necessary.
Store in for up to 2 days or serve right away!
Enjoy

Notes

This is a great recipe to prepare the night before. Cook the quinoa, let cool, and place in fridge over night. Then, assemble before serving!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	17 g
Carbohydrates:	40 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	157 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.