afoona
Quinoa Vegetable Salad
Salads

Quinoa Vegetable Salad

A fresh, nourishing quinoa salad with summer vegetables and avocado – healthy, tasty and filling. Gluten-free and vegan.

⏱ 30 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, cumin, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Rinse the quinoa well in a fine sieve.
    Colander
  2. 3
    Put the quinoa and the water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.
    ⚙ SimmeringStovePotLid
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  3. 4
    Remove from the heat and leave the pot covered 10 minutes.
  4. 5
    Fluff the grains with a fork and let cool completely.
  5. 6
    In a large bowl, mix the quinoa with the tomatoes, cucumber, avocado and parsley.
    Bowl
  6. 7
    Pour the dressing over the salad and toss well.
346calories
8 gprotein
28 gcarbs
20 gfat
● protein 10%● carbs 34%● fat 56%

Per serving (328 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Lid · Also works: Aluminum foil (tight aluminum foil) · Plate (an upside-down plate)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Grain salad

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