Avocado Quinoa Salad is vegan, gluten-free, and oil-free. This salad is loaded with avocado, cherry tomatoes, bell pepper, kalamata olives, and pine nuts. And the dressing is made with avocado, too!
If you love avocados, this is the quinoa salad for you!
It’s got double the avocados, both in the salad itself and in the creamy oil-free dressing.
The dressing alone is reason enough to make Avocado Quinoa Salad.
I could eat it with a spoon!
Quinoa seems to be everywhere these days.
Although it seems like a grain, it’s actually a seed.
It comes in different colors like white, red, and black.
Or you can buy it as a mix of colors like I used in this recipe.
Plus quinoa is really versatile.
And of course it’s wonderful in Avocado Quinoa Salad!
Quinoa is packed with nutrients.
Besides being high in protein and fiber, it’s full of manganese, magnesium, phosphorus, folate, copper, iron, zinc, potassium, and more.
I recommend keeping quinoa as a pantry staple for delicious and nutritious meals.
Avocado Quinoa Salad is perfect as a side dish or an entree.
You can make it ahead of time, too, and it’s great for a lunch on the go.
You can pack it in a bento box with some fresh fruit.
In addition, you can vary the salad ingredients to suit your preferences.
Try adding red or green onion, chopped spinach, or capers.
Or boost it by adding some beans such as chickpeas (garbanzo beans) for even more protein.
I like to make the dressing with an inexpensive immersion blender for easy cleanup, but you can make it in a regular blender.
Now let’s make Avocado Quinoa Salad!
Avocado Quinoa Salad (Oil-Free)
- Prepare the quinoa according to the package directions on the stove or in an Instant Pot. Refrigerate until cool.
- In a large bowl, combine the quinoa, tomatoes, bell pepper, olives, and pine nuts.
- Blend the dressing ingredients together using a blender or immersion blender. Add a little more water if the dressing is too thick.
- Pour the dressing over the salad and toss well to combine. Refrigerate until ready to serve.