Quinoa Salad with Avocado Dill Dressing

Introduction: Indulge in a symphony of flavors and textures with our exquisite Quinoa Salad with Avocado Dill Dressing. This vibrant dish combines nutrient-rich quinoa with an array of fresh vegetables, aromatic herbs, and zesty dressing, creating a feast for the senses that is as nourishing as it is delicious. Join us on a culinary journey as we explore the art of crafting this delectable salad, perfect for any occasion, from weekday lunches to elegant dinner parties.

Recipe Details:

  • Yield: Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Ingredients:

  • 1 cup quinoa
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 tbsp olive oil
  • Juice of 1/2 lemon
  • 1 tsp white wine vinegar
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 seedless cucumber, chopped
  • 1/2 cup (packed) roasted red peppers, drained and sliced
  • 2 tbsp thinly sliced red onion (or finely chopped)
  • 1/4 cup (packed) olives
  • 1 tbsp fresh parsley
  • 1/2 avocado, diced

For Garlic Paprika Chickpeas:

  • 1 15 oz. can chickpeas, drained and rinsed
  • 2 tsp oil
  • 1/4 tsp each garlic powder, kosher salt, and paprika

For Avocado Dill Dressing (Blend):

  • 1/2 an avocado
  • 1/4 cup vegan mayo
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • Juice of 1/2 lemon
  • 2 tbsp fresh dill
  • 1 tbsp agave
  • 1 tbsp dijon mustard

Instructions:

  1. Prepare Quinoa: Cook quinoa according to package directions. Once cooked, transfer to a large mixing bowl and season with salt, pepper, olive oil, lemon juice, and white wine vinegar. Mix well to combine.
  2. Prepare Garlic Paprika Chickpeas: Heat a large pan over medium heat. Add oil and drained chickpeas. Sprinkle with garlic powder, kosher salt, and paprika. Cook for 5-7 minutes until chickpeas are slightly crispy. Set aside.
  3. Prepare Salad Ingredients: While the quinoa and chickpeas are cooking, chop the cherry tomatoes, cucumber, roasted red peppers, red onion, olives, parsley, and avocado.
  4. Assemble Salad: Add all chopped vegetables, olives, and parsley to the bowl with quinoa. Mix well to combine.
  5. Prepare Avocado Dill Dressing: In a blender, combine half an avocado, vegan mayo, kosher salt, pepper, garlic powder, lemon juice, fresh dill, agave, and dijon mustard. Blend until smooth and creamy.
  6. Serve: Top the assembled salad with the crispy garlic paprika chickpeas. Drizzle the avocado dill dressing over the salad. Garnish with additional fresh herbs if desired.

Additional Tips:

  • For added protein, you can add grilled tofu or tempeh to the salad.
  • Feel free to customize the salad by adding your favorite vegetables or herbs.
  • The avocado dill dressing can be stored in an airtight container in the refrigerator for up to 3 days.
  • To make the salad ahead of time, prepare all the components separately and assemble just before serving to maintain freshness and texture.

Conclusion: In conclusion, our Quinoa Salad with Avocado Dill Dressing is a delightful combination of wholesome ingredients and bold flavors that will tantalize your taste buds and leave you feeling nourished and satisfied. Whether enjoyed as a light lunch or served as a side dish at dinner, this vibrant salad is sure to impress even the most discerning palate. So, gather your ingredients and embark on a culinary adventure that celebrates the beauty of plant-based eating and the joys of wholesome cooking. Bon appétit!



 cup quinoa 1/4 tsp kosher salt 1/4 tsp pepper 1/2 tbsp olive oil Juice of 1/2 lemon 1 tsp white wine vinegar 1 cup cherry or grape tomatoes, halved 1/2 seedless cucumber, chopped 1/2 cup (packed) roasted red peppers, drained, and sliced 2 tbsp thinly sliced red onion (or finely chopped) 1/4 cup (packed) olives 1 tbsp fresh parsley 1/2 avocado, diced Garlic Paprika Chickpeas 1 15 oz. can chickpeas, drained and rinsed 2 tsp oil 1/4 tsp each garlic powder, kosher salt and paprika Avocado Dill Dressing (blend): 1/2 an avocado 1/4 cup vegan mayo 1/4 tsp kosher salt 1/4 tsp

pepper 1/4 tsp garlic powder Juice of 1/2 lemon 2 tbsp fresh dill 1 tbsp agave 1 tbsp dijon mustard
Cook quinoa according to package directions and transfer to a large mixing bowl. Squeeze in the lemon juice, olive oil, salt, pepper, vinegar, stir. While the quinoa is cooking, chop the other ingredients and blend the dressing. Heat a large pan on medium heat and add oil, chickpeas, garlic powder and paprika. Cook for around 5 to 7 min, until the chickpeas get a bit crisp. Add all the components to the mixing bowl, stir, and top with the dressing. Add more salt and pepper if desired. . .