Quinoa Salad with Avocado & Veggies

Looking for a light, fresh dish that's as nourishing as it is delicious? This quinoa salad has all the good stuff—crispy roasted green beans, creamy avocado, crunchy cucumbers, and pepitas. Every bite offers a perfect balance of textures: the smoothness of the avocado, the satisfying crunch of cucumbers and pepitas, and the garlicky goodness of roasted green beans. It’s the perfect balance of wholesome and tasty, with all the goodness packed in every bite. You’ll love how easy it is to make and how much flavor it brings to the table!

I whipped this up for our Mother’s Day dinner, and let me tell you—it was a hit! The whole family loved it, and we couldn't get enough of the zesty lemon herb dressing. Plus, it’s the perfect way to incorporate fresh spring produce—crisp green beans, peppery arugula, and cooling cucumbers—into your meals. It's like bringing a little taste of spring to your plate! It’s the kind of dish that works for any occasion, whether it’s a cozy dinner or a potluck with friends.

Whether you’re looking for a light lunch or a side dish to pair with your main, this Simple Quinoa Salad with Avocado & Veggies will definitely become a go-to in your recipe collection. Perfect for fueling up during the follicular phase, it’s packed with plant-based protein and healthy fats to keep your body happy and energized!

Simple Quinoa Salad with Avocado & Veggies

Ingredients:

  • 1.25 cups dry quinoa (2.5 cups cooked)
  • 1/2 avocado, diced
  • 1/2 cup cucumber, diced
  • 1 jar sliced Kalamata olives, drained
  • 1.5 cups shredded carrots
  • 1/2 cup arugula
  • 1/2 cup green beans, roasted and chilled
  • 1/2 red onion, sliced thin
  • 1/4 cup pepitas (toasted and cooled)

Dressing:

  • 3/4 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 heaping tbsp oregano
  • 1 heaping tbsp parsley
  • 1 heaping tbsp basil

Instructions:

  1. Cook quinoa according to package instructions, then let cool.
  2. Preheat oven to 350°F (175°C). Spread green beans on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, pepper, and sprinkle generously with 4 garlic cloves (minced). Roast for 35-40 minutes, stirring halfway through, until crispy. Once roasted, let cool.
  3. In a small pan over low heat, toast the pepitas until they just begin to turn golden. Let them cool.
  4. In a large bowl, combine cooled quinoa with roasted and chilled green beans, diced cucumber, shredded carrots, arugula, sliced red onion, and Kalamata olives.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, oregano, parsley, and basil.
  6. Drizzle dressing over salad and toss gently to combine.
  7. Top salad with diced avocado (squeezed with lemon juice, salt, and pepper to prevent browning) and sprinkle with cooled toasted pepitas.
  8. Serve chilled and enjoy!