Avocado Quinoa Salad [With Grapefruit]

4.84 from 6 votes

Vibrant, zesty, creamy, and satisfying, this avocado quinoa salad with grapefruit (or mango!) is the ultimate combination of fresh flavors and wholesome ingredients!

Prep Time10

Cook Time10

Total Time30

Course: Dinner, Lunch

Cuisine: African

Diet: Vegan

Servings: servings

Calories: 298kcal

Author: Stefan

Equipment

Ingredients

1 cup of quinoa rinsed and drained
2 grapefruits
¼ cup of chopped cilantro
2 tablespoons of chopped mint
1 teaspoon of paprika
1 teaspoon of coriander
2 avocados peeled, pitted, and cut into ½-inch pieces
7 ounces of cherry tomatoes quartered
2 tablespoons of olive oil
Salt and pepper

Instructions

Bring a large pot of salted water to a boil. Add the quinoa, and boil until cooked, 10 to 15 minutes. Drain and set aside.
Peel the grapefruits and remove the pith with a sharp paring knife. Working over a bowl to catch any juice, cut the grapefruit into ½-inch pieces.
Transfer the quinoa to a large mixing bowl. Add everything else, toss together, and add salt and pepper to taste. Let sit at room temperature so the flavors can meld, anywhere from 5 minutes to half an hour.

Notes

For more flavor: Toast quinoa (in the pan) until fragrant before boiling. This brings out its nutty flavor.

To avoid bitter quinoa: Rinse it (if the package doesn’t state it’s been pre-rinsed) to remove its natural ‘saponin’ coating, which can taste bitter.

To speed up cooling: Spread the cooked quinoa across a sheet pan to cool (in the fridge for faster results).

Rest before serving: Let it sit for at least 5 minutes (30 minutes is even better) for the flavors to marinade and meld.

Nutrition