Quinoa Avocado Salad Recipe

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is more nutritious, while rice is often more budget-friendly.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked pumpkin

Mashed peas provide similar creaminess, while cooked pumpkin is often less expensive.

Rinse 1 cup of quinoa and add it to the pressure cooker insert.

Add 1 cup of water to the quinoa in the pressure cooker.

Seal the pressure cooker lid and set the valve to sealing.

Cook the quinoa on high pressure for 1 minute, then allow for natural release.

Chop about 1/3 cup of red bell pepper into bite-sized pieces and place in a serving bowl.

Chop about 1/2 cup of red onion and add to the serving bowl.

Cut 3 avocados in half, remove the pit, and scoop the flesh into the bowl, cutting it into squares.

Chop about 1/2 cup of cilantro and add to the bowl with the other ingredients.

In a separate bowl, mix together 1/4 cup of plain Greek yogurt, 1/8 teaspoon of chili powder, 1/8 teaspoon of garlic powder, 1 teaspoon of honey, and 1/4 teaspoon of salt.

Roll a lime and extract about 2 tablespoons of lime juice, adding it to the sauce mixture, then mix well.

Once the quinoa is cooked, fluff it with a fork and season with a little salt before adding it to the salad bowl.

Add the sauce to the salad and toss gently to combine all ingredients without smashing the avocado.

Taste and adjust seasoning if necessary, adding more salt if serving cold.

Serve warm or refrigerate for later, noting that the avocado may brown overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary