Avocado Cucumber Quinoa Salad
Recipe GLPR96dbac4db95e74
A fresh and vibrant salad combining fluffy quinoa with creamy avocado, crisp cucumber, and seasoned pinto beans. The lime juice brings bright acidity while basil and garlic add depth of flavor. This gluten-free, dairy-free, and vegan salad is perfect for lunch or as a light main course.
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Ingredients
1 cup uncooked quinoa
1 medium cucumber, cut into bite-sized pieces
1 ripe avocado, peeled and cut into bite-sized chunks
1 (14.5 ounce) can pinto beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1 ½ tablespoons fresh lime juice
1 tablespoon fresh basil, chopped
¼ teaspoon garlic powder
¼ teaspoon black pepper
Directions
Cook the quinoa according to package directions until fluffy and all liquid is absorbed.
While the quinoa cooks, combine the cucumber, avocado, pinto beans, black pepper, lime juice, garlic powder, and fresh basil in a large bowl.
Remove about 2 tablespoons of liquid from the canned tomatoes, then add the tomatoes and the reserved liquid to the cucumber mixture and gently toss.
Once the quinoa is cooked, allow it to cool for approximately 10 minutes, then add it to the salad mixture.
Toss all ingredients together until well combined. Serve immediately.
