Quinoa, Tomato and Avocado Salad

A fresh, simple, and versatile summer salad. A perfect side dish for whatever you’re grilling up this summer.

Driving home from our vacation at Zion National Park I was reading my new Cooking Light. They had an article on quinoa, how great it is for you and fun ways to change it up. We were constantly eating on vacation, so something light and healthy was just what I was craving.

The combo that jumped out at me was the one they featured in the article with tomatoes and avocados drizzled with a little olive oil. I didn’t have any fresh cilantro, so I subbed parsley and globe basil from my garden. I also threw in some matchstick carrots.  I served it with grilled chicken.

Other combos in the article that I hope to try are the Rise and Shine verison with fresh blueberries, nuts and a little brown sugar and cinnamon. Or the Strawberry Fields with sliced strawberries, hazelnuts, arugula, and crumbled goat cheese.

I didn’t know how well this salad would go over with my non-avocado loving twins, but we all liked it. Matt  even had three servings. I cooked a double batch of quinoa and had it for breakfast with raspberries, brown sugar and almond milk. It’s a great grain. If you haven’t tried it yet, give it a try.

Quinoa, Tomato and Avocado Salad

Quinoa, Tomato and Avocado Salad

Ingredients

  • 1 cup quinoa, uncooked
  • 1/2 cup matchstick carrots, steamed for 45 seconds in the microwave
  • 1 cup grape tomatoes, havled
  • 2 green onions, sliced
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh basil, minced
  • 1 large California avocado, diced
  • 1 - 2 tablespoons extra virgin olive oil

Directions

  1. Cook quinoa according to package directions and chill. Combine all ingredients in a large bowl and add salt and pepper to taste.
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More great salads you might like:

Chicken Apple Salad with Candied Walnuts, Barbara Bakes
Perfect Pasta Salad, Barbara Bakes
Roasted Tomato Caprese Panzanella, How Sweet It Is
Southwestern Quinoa Salad, Kalyn’s Kitchen
Greek Quinoa Salad, Two Peas and Their Pod

Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.”




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Comments

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  1. Nicole says

    This was my first try at quinoa. We LOVED this recipe! My 2 year old asked for seconds. The only thing i changed was i tossed the avocado in lemon juice to keep it from browning. Thank you for the delicious recipe!

  2. says

    Love light and simple sides. That chicken looks heavenly too. I have everything but the darn quinoa!! Wish this was my dinner tonight!

  3. says

    I’m not surprised that everyone including the twins loved it, it looks delicious. I love quinoa too and recently have had it fried so that it is nice and crunchy (although I don’t know if it is deep fried or shallow fried). I must try figure out how they do it! :D xxx

  4. says

    This salad must be delicious! It’s been a while since I’ve made anything with quinoa – thank you for the reminder! And avocados are on my shopping list for today :-)

  5. says

    This looks delicious Barbara. Pass me a plate. We eat a lot of quinoa but I have never had it for breakfast. I just picked a counterful of raspberries this morning so maybe I’ll try this tomorrow.

  6. says

    I eat salad at least 5 days out of a week in the Summer! This gotta be one great recipe for me to try….soon. I love your ingredients combination.

  7. says

    I’m really liking quinoa more and more as I use it more often. Your salad has so many of my favorite flavors; sounds like a winner!

  8. says

    Your salad is vibrant and healthy looking….I just bought quinoa and have been looking for recipes, so this is bookmarked. Anything with avocados in it gets my vote!