Quinoa and Avocado Salad

Avocados From Mexico ®
Prepare a healthy meal with this Quinoa Salad recipe with Avocado, beans, zucchini, corn, and tomatoes. You can pair it with a delicious cilantro vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 200 grams quinoa, rinsed and drained
  • 400 milliliters water, to cook the quinoa
  • 1 tablespoon salt, to cook the quinoa
  • 1/2 cups black beans, cooked
  • 1 cup cherry tomato, colored, halved
  • 1/2 cups red onion, sliced
  • 2 pumpkins, in half-moons
  • 1 yellow bell pepper, in strips
  • 2 Avocados from México, in 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 pot with boiling salted water, cook the quinoa for about 20 minutes or until it puffs. Drain and cool.
  • In a bowl, mix the quinoa with the cooked beans, cherry tomatoes, red onion, zucchini, corn kernels, avocado, and season with a little salt and pepper.
  • For the vinaigrette, in a pot of boiling water, cook the cilantro for 1 minute. Remove and immerse in ice water, drain.
  • Blend the lime juice, vinegar, garlic, honey, mustard, salt, and cilantro until smooth. While blending, add the olive oil in a thin stream until emulsified.
  • Serve the salad with the cilantro vinaigrette and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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