Cucumber Avocado Quinoa Salad
Cucumber Avocado Quinoa Salad might be a good recipe to expand your salad repertoire. One serving contains 393 calories, 11g of protein, and 24g of fat. For $2.28 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Simply Quinoa requires avocado, raw cashews, cooked quinoa, and water. 327 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 10 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an awesome spoonacular score of 100%. Avocado Cucumber Quinoa Salad, Cucumber, Tomato + Avocado Quinoa Salad, and Tuna, Avocado and Quinoa Salad with Spiralized Cucumber are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
1 large avocado
1/4 cup cilantro
1 cup cooked quinoa
1 large cucumber
Juice of 1 lime
1/4 cup parsley
1/4 cup raw cashews
2 scallions
2 teaspoons soy sauce
1/4 cup spinach
1/3 cup water
Equipment:
mixing bowl
blender
Cooking instruction summary:
Slice the avocado in half and remove the pit. Cut into bite-sized pieces and scoop into a large mixing bowl. Slice the cucumber lengthwise down the middle. Then cut into three equal, long strips. From there, chop the cucumber into cubes and add it to the mixing bowl. Add quinoa and set aside. Add water, cashews, herbs, spinach, scallions, lime juice and soy sauce to a high-powered blender. Blend on high until smooth and creamy. Taste and season with salt and pepper if desired.Pour about 1/2 - 3/4 of the dressing over the mixing bowl and toss to combine. If you want more dressing, go for it and add the rest!Serve and sprinkle with hemp seeds.
Step by step:
1. Slice the avocado in half and remove the pit.
2. Cut into bite-sized pieces and scoop into a large mixing bowl. Slice the cucumber lengthwise down the middle. Then cut into three equal, long strips. From there, chop the cucumber into cubes and add it to the mixing bowl.
3. Add quinoa and set aside.
4. Add water, cashews, herbs, spinach, scallions, lime juice and soy sauce to a high-powered blender. Blend on high until smooth and creamy. Taste and season with salt and pepper if desired.
5. Pour about 1/2 - 3/4 of the dressing over the mixing bowl and toss to combine. If you want more dressing, go for it and add the rest!
6. Serve and sprinkle with hemp seeds.
Nutrition Information:
covered percent of daily need
