Quinoa Cucumber Tomato Salad With Avocado
Quick, healthy, and filling quinoa salad with avocado and cucumber finished with a tasty lime dressing.
Servings: 4
Ingredients
- 3 cups cooked quinoa
- 1 medium cucumber
- 1 ripe avocado
- 14.5 ounces pinto beans (1 can, drained and rinsed)
- 14.5 ounces basil, garlic, and oregano flavor diced tomatoes (1 can, lightly drained)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ tablespoons lime juice
- 1 tablespoon chopped fresh basil
Instructions
- Slice the cucumber into chunks or semi-circles, whichever you prefer.1 medium cucumber
- Slice the avocado lengthwise around the pit and twist the halves to separate. Remove the pit with a knife, then score the flesh in a grid pattern and use a spoon to scoop out bite-sized chunks.1 ripe avocado
- In a large bowl mix together the cucumber, avocado, pinto beans, diced tomatoes, pepper, garlic powder, lime juice, and basil.14.5 ounces pinto beans, 14.5 ounces basil, garlic, and oregano flavor diced tomatoes, ½ teaspoon black pepper, 1 ½ tablespoons lime juice, ½ teaspoon garlic powder, 1 tablespoon chopped fresh basil
- Add the quinoa, toss to combine, and serve.3 cups cooked quinoa
Notes
- Use pre-cooked quinoa available in stores to save time. If cooking quinoa from scratch, use 1 cup uncooked quinoa to yield the 3 cups of cooked.
- To keep the avocado from browning, cut it just before using in the salad or toss it in a little lime juice.
- Add other vegetables such as bell peppers, or red onions for extra color and flavor.
- Mix in some chopped baby spinach, arugula, or kale for added texture and nutrition.
- Add grilled chicken, shrimp, or tofu to make the salad more filling.
- You can substitute pinto beans with black beans, chickpeas, or kidney beans if desired.
- Add some crumbled feta or goat cheese for a tangy flavor.
- This pairs well with grilled meats, fish, or a hearty soup.
- Use this salad as a filling for wraps or as a base for grain bowls with additional toppings like nuts or seeds.
- This recipe is great for potlucks or picnics since it is served cold and is easy to transport.
- Prepare the salad in advance and store in airtight containers for easy grab-and-go nourishment throughout the week.
- Garnish with extra fresh basil or a sprinkle of sunflower seeds.
Nutrition
Calories: 424kcal | Carbohydrates: 67g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 26mg | Potassium: 1.241mg | Fiber: 18g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 6mg
