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Avocado Quinoa Salad (Oil-Free)
Avocado Quinoa Salad is make with cherry tomatoes, bell pepper, Kalamata olives, and pine nuts with a tangy oil-free avocado dressing. If you prepare the quinoa ahead of time and let it cool, this salad will come together in no time!
Course
Salad
Cuisine
American
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
4
Calories
369
kcal
Author
Amy Katz
Ingredients
1
cup
quinoa
(any color)
1
dry pint
cherry tomatoes
(about 25-30) quartered
1
red bell peppers
(or other color) cubed
½
cup
Kalamata olives
sliced
1
avocado
cubed
¼
cup
pine nuts
Oil-Free Avocado Dressing
1
avocado
roughly diced
1
Tablespoon
lemon juice
2
Tablespoons
red wine vinegar
1
Tablespoon
Dijon mustard
½
teaspoon
dried oregano
salt and pepper
to taste
About 3
Tablespoons
water
as needed to thin out the dressing
Instructions
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.
Notes
Try adding your favorite ingredients to this salad such as chickpeas (garbanzo beans), black or green olives, chopped spinach, or capers.
Nutrition
Calories:
369
kcal
|
Carbohydrates:
40
g
|
Protein:
9
g
|
Fat:
25
g
|
Saturated Fat:
3
g
|
Sodium:
316
mg
|
Potassium:
839
mg
|
Fiber:
11
g
|
Sugar:
2
g
|
Vitamin A:
1145
IU
|
Vitamin C:
49.5
mg
|
Calcium:
45
mg
|
Iron:
3.3
mg