Moroccan-Inspired Avocado Quinoa Salad Feasts Await!
A refreshing and nutritious salad that combines the flavors of Morocco with the creaminess of avocado and the protein-packed goodness of quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
- 1 cup quinoa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and cook according to package instructions.
- In a large bowl, combine the cooked quinoa, diced avocados, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For added protein, consider adding chickpeas or grilled chicken.
- This salad can be made a day in advance; just add the avocado right before serving to prevent browning.
- Feel free to adjust the herbs and spices to your taste.