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Avocado Quinoa Salad with Roasted Peppers

Venelina Dove M.D.
This nourishing, hearty Avocado Quinoa Salad is loaded with protein and filling enough to be a main course. This is a simple healthy and flavorful plant-based meal that is oil-free.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Healthy Oil-Free Vegan Salads
Cuisine European
Servings 2
Calories 373 kcal

Ingredients
 
 

  • ½ cup quinoa dry, or 2 cups (260 g) cooked
  • ½ cup red kidney beans canned, drained and rinsed
  • ½ cup sweet corn canned, drained
  • 2 roasted red peppers chopped
  • ½ small red onion sliced
  • 1 small avocado chopped
  • ¼ bunch fresh dill chopped
  • ½ lemon juiced, or around 2 tbsp freshly squeezed lemon juice
  • ½ tsp cumin
  • ½ tsp Himalayan salt

Instructions
 

  • Place the quinoa in a saucepan with one cup (240 ml) of water and bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 12 mins. When it is ready, let it cool for a while.
    how to make quinoa
  • Meanwhile, chop the roasted peppers, onion, avocado, and dill.
  • In a medium bowl, combine the cooked quinoa, beans, corn, and chopped veggies. Toss well and season with lemon juice, cumin, and salt. Stir everything to combine.
  • Enjoy!

Notes

  • You can cook the quinoa in advance or use leftover quinoa and then assemble the salad in no time.
  • I used frozen roasted peppers, you can also use peppers from a jar or can, packed in water (not oil).
  • You can substitute the fresh dill with chopped cilantro or parsley if you prefer.

Nutrition

Serving: 1BowlCalories: 373kcalCarbohydrates: 57gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gFiber: 11gSugar: 6g