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Quinoa, avocado and almond salad recipe

15 ratings

A vibrant and herby quinoa salad that's packed with fresh ingredients that makes a delicious light meal or side dish. It's perfect for vegans and helps you keep fuller for longer. See method

Serves 4
15 mins to prepare and 15 mins to cook
387 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

For the salad

125g (4oz) quinoa
50g (2oz) blanched whole almonds
1 large avocado, halved, stone removed, peeled and cubed
75g (3oz) rocket leaves
4 spring onions, sliced thinly on the diagonal
1 courgette, coarsely grated
4 tbsp chopped parsley leaves
6 tbsp chopped mint leaves

For the dressing

4 tbsp extra virgin olive oil
juice of 1 small lemon
1 tsp Dijon mustard
1 small garlic clove, finely chopped

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1605kj
387kcal 19%
Fat
30g 43%
Saturates
5g 24%
Sugars
4g 4%
Salt
0.2g 3%

of the reference intake
Carbohydrate 21.4g Protein 9.4g Fibre 4.9g

Method

Put the quinoa in a saucepan and cover with water, stir and bring to the boil over a medium-high heat. Turn the heat down to a simmer, cover the pan with a lid and cook for 15 minutes until tender. Drain and leave to one side.
Meanwhile, put the almonds in a large, dry frying pan and toast over a medium heat for 5 minutes, turning once, until slightly golden. Remove from the pan and leave to cool.
Squeeze a little of the lemon juice over the avocado to stop it turning brown, then put the rest of the juice, along with the remaining dressing ingredients, in a bowl, season, then whisk until combined. Set aside.
Put the rocket in a large serving bowl with the spring onions, courgette, herbs, avocado and cooked quinoa. Pour on the dressing and combine gently. Scatter with the almonds before serving.

See more Vegan recipes