Avocado Quinoa Salad (Oil-Free)

5 from 1 vote

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

Calories 369kcal

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