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Quinoa Avocado-Dill Salad

Quinoa Avocado-Dill Salad
Heather Nicholds

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Grocery List & Class Prep Notes

Prep time: 30 min.
Makes enough for 2 servings and leftover dressing.

Salad Ingredients

  • 1/2 cup quinoa (dry measure)
  • 1 red pepper, chopped
  • 1/2 cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 2 green onions, chopped
  • 1/4 cup fresh parsley, chopped

Salad Directions

  1. Cook the quinoa by putting it in a pot with 1 cup of water and a pinch of salt and bringing the water to a boil. Leave to simmer, covered, for 25-30 minutes, or until the quinoa has absorbed all of the water and is light and fluffy.
  2. While the quinoa is cooking, chop the vegetables and put together the dressing. Toss the vegetables and quinoa together in a bowl with some dressing.

Dressing Ingredients

  • 1 avocado
  • Lime zest (optional)
  • 2 Tbsp fresh lime juice (or 1 Tbsp concentrate)
  • 2 Tbsp water
  • 1 Tbsp fresh dill (or 1 tsp dried)
  • 1 clove fresh garlic, pressed
  • 1 Tbsp nutritional yeast (optional)
  • Sea salt or Herbamare, to taste

Dressing Directions

  1. Puree the avocado with the lime juice, zest and water until it’s smooth.
  2. Mix in the dill, garlic, and nutritional yeast, and taste for seasoning. Add salt to bring the flavors together.

Nutrition Facts – Salad

Per serving (not including dressing)

  • Calories 208
  • Total Fat 3.1g 5%DV
  • Saturated Fat 0.4g 2%DV
  • Cholesterol 0mg 0%DV
  • Sodium 14.3mg 1%DV
  • Carbohydrates 38.2g 13%DV
  • Dietary Fiber 6.4g 26%DV
  • Sugar 6.6g
  • Protein 8.2g
  • Vitamin A 3886IU 144%DV
  • Vitamin C 119mg 132%DV
  • Calcium 55mg 5%DV
  • Iron 3.1mg 17%DV

Nutrition Facts – Dressing

Per Tbsp

  • Calories 72
  • Total Fat 5.7g 9%DV
  • Saturated Fat 0.8g 4%DV
  • Cholesterol 0mg 0%DV
  • Sodium 9.6mg 1%DV
  • Carbohydrates 5.1g 2%DV
  • Dietary Fiber 3.4g 13%DV
  • Sugar 0.3g
  • Protein 2.2g
  • Vitamin A 78IU 3%DV
  • Vitamin C 5.4mg 6%DV
  • Calcium 7.2mg 1%DV
  • Iron 0.3mg 1%DV