| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 3g | 29g |
| sugars | fibre | protein | salt |
| 3g | 7g | 6g | 0.5g |
Why I Love Swedish Quinoa Salad with Avocado and Tomato
When I first stumbled upon the recipe for Quinoa Salad with Avocado and Tomato, I was instantly transported to the fusion of flavors that New York City’s diverse culinary landscape offers. This dish, though Swedish in origin, snugly fits into the kaleidoscope of tastes I cherish in my cooking adventures.
The Charm of Simplicity
One of the reasons I deeply adore this salad is its simplicity. The ingredients are fresh and vibrant — juicy cherry tomatoes, creamy avocados, and aromatic herbs like cilantro and parsley. The combination is both refreshing and satisfying. The red onion adds a crunch while the quinoa offers a nutty, wholesome base. The light dressing of olive oil, lemon juice, and red wine vinegar ties everything together without overpowering the natural flavors of the vegetables.
A Global Palate
Drawing inspiration from chefs like Jamie Oliver, who frequently champions fresh, nutritious ingredients, this recipe is a nod to both simplicity and sophistication. While it’s Swedish in essence, it complements my New York palate, which is always seeking something fresh yet familiar. The mix of quinoa with fresh herbs and vegetables brings to mind similar dishes like tabbouleh or a classic Greek salad, blending beautifully with various cuisines. This salad is versatile enough to stand alone as a main dish or to accompany grilled meats or fish.
Without a doubt, the Quinoa Salad with Avocado and Tomato is a delightful blend of textures and flavors that celebrate the global heartbeat of New York City. It’s a dish that embodies health, taste, and simplicity — perfect for a weekday meal or a dinner party with friends.
What You’ll Need
- 1 1/2 cups quinoa
- 3 cups water
- 1/2 teaspoon salt
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
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Method
Step One
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa, 3 cups of water, and 1/2 teaspoon salt. Bring to a boil over high heat.
Step Two
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water.
Step Three
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
Step Four
In a large bowl, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and chopped parsley.
Step Five
Add the cooled quinoa to the bowl with the vegetables and herbs.
Step Six
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and red wine vinegar.
Step Seven
Pour the dressing over the quinoa and vegetable mixture. Gently toss to combine and ensure everything is evenly coated.
Step Eight
Season with additional salt and pepper to taste.
Step Nine
Serve immediately or refrigerate for an hour to allow the flavors to meld together. Enjoy your Quinoa Salad with Avocado and Tomato!
