Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 ripe avocados, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool slightly.
- While the quinoa is cooling, prepare the avocado by slicing it into thin wedges.
- In a large bowl, place a generous portion of cooked quinoa. Arrange the sliced avocado, cherry tomatoes, cucumber, red onion, and corn kernels on top of the quinoa.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the quinoa avocado bowl. Garnish with fresh cilantro.
Notes
- Use ripe but firm avocados for the best texture.
- Rinse the quinoa thoroughly to remove any bitterness.
- Adjust the dressing to your taste preferences.
- Prepare the quinoa in advance for a quick and easy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg