Gluten-Free Dairy-Free Quinoa Salad
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!
30 minutes
30 minutes
Difficulty:
Intermediate
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. | |
by alattaeats
Serves: 4
Ingredients
- 1.25 cups1.25 cups1.25 cups Quinoa, raw
- 2 whole2 whole2 whole Avocado, ripe
- 1 cup1 cup1 cup Grape Tomatoes
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 whole1 whole1 whole Lemon, the juice
- 2 cloves2 cloves2 cloves Garlic, minced
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- 1 pinch1 pinch1 pinch Black Pepper
Process
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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