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Avocado Raspberry Quinoa Salad_1

Avocado Raspberry Quinoa Salad

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: Healthy

Description

Gorgeous avocado raspberry quinoa salad loaded with feta cheese, slivered almonds, and tossed in a creamy avocado basil dressing. This simple quinoa salad is perfect for summer picnics!


Scale

Ingredients

For the salad:

  • 1 cup (180g) uncooked quinoa
  • 1 firm but still ripe avocado, sliced or diced
  • 1 cup (125g) raspberries
  • 1/2 red onion, finely chopped
  • 1/2 cup (150g) feta cheese, crumbled
  • 1/2 cup (75g) slivered almonds
  • Fresh basil leaves (optional)

Basil avocado dressing:

  • 2 handful packed basil leaves
  • 1/4 cup (60 ml) olive oil
  • 2 Tablespoons fresh lemon juice
  • 1/4 avocado
  • Salt and freshly ground black pepper

Instructions

For the quinoa:

  1. In a medium pot placed over high heat, add quinoa and double the volume of water; bring mixture to a boil, then cover, reduce heat to low and cook for 15 minutes. Remove from heat and fluff quinoa with a fork. Cover and allow quinoa to sit in the pot for 10 minutes.
  2. Add quinoa to a large mixing bowl. Add in the avocado, raspberries, red onion, feta, slivered almonds, and fresh basil.

For the basil avocado dressing:

  1. Add all the ingredients to a blender: basil leaves, olive oil, lemon juice, avocado, salt and pepper. Blend until smooth. Adjust the quantity of water and/or olive oil, depending on how you like your dressing, creamy or runny.
  2. Pour dressing all over the quinoa salad and toss to combine. Garnish with extra basil leaves, slivered almonds, feta and red onion if you’d like, and enjoy!

Keywords: quinoa salad