Ingredients
Equipment
Salad Bowl
Mixing bowl
Cooking Instructions
- Rinse the quinoa thoroughly under cold running water.
- Add the quinoa and water or vegetable broth to a saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
- Remove from the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork and allow it to cool.
- In a small bowl, whisk together the olive oil, lemon juice, maple syrup or honey, Dijon mustard, salt, and black pepper.
- Transfer the cooled quinoa to a large salad bowl.
- Add the cucumber, red onion, pomegranate seeds, and most of the chopped parsley.
- Pour the lemon dressing over the salad and toss gently until evenly combined.
- Gently fold in the diced avocado so the pieces maintain their shape.
- Top with the remaining parsley, additional pomegranate seeds, and toasted nuts if desired, then serve.
Nutrition
Notes
Allow the quinoa to cool before adding the avocado and other fresh ingredients.
Rinsing quinoa before cooking helps remove its naturally bitter outer coating.
Add the avocado shortly before serving to keep it fresh and prevent browning.
Toasted walnuts, almonds, pumpkin seeds, or pistachios add extra crunch.
For meal prep, keep the avocado separate and add it just before serving.
The salad can be served chilled or at room temperature.
Rinsing quinoa before cooking helps remove its naturally bitter outer coating.
Add the avocado shortly before serving to keep it fresh and prevent browning.
Toasted walnuts, almonds, pumpkin seeds, or pistachios add extra crunch.
For meal prep, keep the avocado separate and add it just before serving.
The salad can be served chilled or at room temperature.