Quinoa and Avocado Salad

Avocados From Mexico ®
Prepare a healthy meal with this recipe of Quinoa Salad with Avocado, beans, zucchini, corn and tomato. Served with a tasty cilantro vinaigrette
Reviewed by Editorial Team of Kiwilimón
4.6
|
5 comentarios
1440
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 200 grams quinoa, rinsed and drained
  • 400 milliliters water, for cooking the quinoa
  • 1 tablespoon salt, for cooking the quinoa
  • 1/2 cups black beans, cooked
  • 1 cup cherry tomato, of varied colors, halved
  • 1/2 cups red onion, thinly sliced
  • 2 pumpkins, sliced into half moons
  • 1 yellow bell pepper, yellow, cut into thin strips
  • 2 Avocados from México, cut into cubes
  • 1/2 tablespoons salt
  • 1/2 tablespoons black pepper, ground
  • 1 cup fresh cilantro
  • water
  • 2 tablespoons lime juice, for the vinaigrette
  • 2 tablespoons white vinegar, for the vinaigrette
  • 1/2 cloves garlic, for the vinaigrette
  • 2 tablespoons honey, for the vinaigrette
  • 1/4 tablespoons Dijon mustard, for the vinaigrette
  • 1/2 tablespoons salt, for the vinaigrette
  • 4 tablespoons olive oil, for the vinaigrette
Preparation
25 mins
20 mins
Low
  • In a saucepan with boiling water and salt, add quinoa and cook about 20 minutes or until puffed. Drain and cool down
  • In a bowl, mix quinoa with cooked beans, cherry tomatoes, red onion, zucchini, corn kernels and avocado. Season with salt and pepper.
  • For the vinaigrette, in a pan with boiling water, blanch cilantro for one minute. Remove and submerge in iced water. Drain.
  • In a blender, puree lime juice, vinegar, garlic, honey, mustard, salt and cilantro until smooth. Slowly pour in olive oil in a small stream while mixing until emulsified.
  • Serve salad with the cilantro vinaigrette and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by