Dairy-Free Refreshing Quinoa Salad

Light, vibrant, and bursting with fresh flavors, this Dairy-Free Refreshing Quinoa Salad is the perfect wholesome dish for any occasion. Packed with protein-rich quinoa, crisp cucumbers, juicy cherry tomatoes, and a rainbow of bell pepper and red onion, this salad is a feast for both your eyes and your palate. Fresh parsley and mint add a zesty herbaceous touch, while a tangy lemon and olive oil dressing ties everything together. The luxurious addition of creamy avocado makes it satisfyingly hearty without the need for dairy. Ready in just 30 minutes, this gluten-free and vegan-friendly recipe is ideal for meal prep, potlucks, or as a refreshing side dish. Whether served chilled or at room temperature, this quinoa salad is sure to be a hit!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 0.5 small, finely chopped red onion
• 0.25 cup, chopped fresh parsley
• 0.25 cup, chopped fresh mint
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 medium, diced avocado

Directions

Step 1

Rinse 1 cup of quinoa under cold water using a fine-mesh sieve until the water runs clear to remove its natural bitterness.

Step 2

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa absorbs all the water and becomes tender.

Step 4

Remove the cooked quinoa from the heat and let it rest for 5 minutes, then fluff it with a fork and allow it to cool completely.

Step 5

While the quinoa is cooling, prepare the vegetables: dice 1 medium cucumber, halve 1 cup of cherry tomatoes, dice 1 medium red bell pepper, and finely chop half of a small red onion.

Step 6

Chop 0.25 cup each of fresh parsley and fresh mint, and set aside.

Step 7

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.

Step 8

In a large bowl, combine the cooked and cooled quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, parsley, and mint.

Step 9

Pour the dressing over the quinoa mixture and toss until everything is well coated.

Step 10

Gently fold in 1 diced medium avocado just before serving to maintain its freshness and texture.

Step 11

Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.

Step 12

Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld before serving. Enjoy your refreshing dairy-free quinoa salad!

Nutrition Facts

Serving size	(1433.0g)

Amount per serving	% Daily Value*
Calories	1320.5

Total Fat 77.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 2420.4mg	0%
Total Carbohydrate 132.4g	0%
Dietary Fiber 17.6g	0%
Total Sugars 15.7g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 177.3mg	0%
Iron 8.8mg	0%
Potassium 2024.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 9.4%

Carbs: 39.2%