Imagine a salad that's not just a side dish, but a flavor-packed culinary adventure that transports you straight to the sun-drenched shores of Greece! This Greek Quinoa Avocado Salad is more than just a recipe – it's a vibrant, nutritious masterpiece that combines the protein-rich goodness of quinoa with the creamy decadence of avocado and the bright, fresh flavors of Mediterranean ingredients. Perfect for health-conscious food lovers, busy professionals, and anyone craving a quick yet extraordinary meal that looks like it was prepared by a gourmet chef.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- Quinoa, cooked
- Avocado, diced
- Cucumber, diced
- Cherry tomatoes, halved
- Feta cheese, crumbled
- Olive oil
- Lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Cook quinoa according to package instructions: typically combine 1 cup quinoa with 2 cups water, bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it cool completely to room temperature, fluffing with a fork occasionally to prevent clumping.
- While quinoa is cooling, dice the avocado into small, uniform cubes and place in a large mixing bowl.
- Dice the cucumber into similar-sized pieces as the avocado and add to the bowl.
- Halve the cherry tomatoes and gently fold them into the mixture.
- Crumble the feta cheese and set aside.
- In a separate small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper to create the dressing.
- Once quinoa has cooled completely, add it to the vegetable mixture.
- Pour the prepared dressing over the salad and gently toss to combine all ingredients.
- Sprinkle crumbled feta cheese on top and gently mix.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill the salad for 10-15 minutes before serving to allow flavors to meld together.
- Serve cold as a refreshing and nutritious meal or side dish.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove its natural bitter coating. Use a fine-mesh strainer and cold water for best results.
- Temperature Matters: Let the quinoa cool completely to room temperature before mixing. This prevents the avocado from becoming mushy and helps maintain the salad's fresh texture.
- Cutting Technique: Aim for uniform, small dice when chopping avocado and cucumber to ensure every bite is balanced and visually appealing.
- Dressing Pro Tip: Whisk the olive oil and lemon juice thoroughly to create an emulsified dressing that coats the ingredients evenly.
- Freshness First: Use the ripest avocados and freshest cherry tomatoes for maximum flavor and nutrition.
- Chill Factor: Allow the salad to rest in the refrigerator for 10-15 minutes before serving. This helps the flavors meld together and creates an even more delicious experience.
- Customization: Feel free to add grilled chicken or chickpeas for extra protein, or swap feta with a vegan alternative to suit different dietary needs.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 15mg
