Quinoa and Avocado Salad

image :  Quinoa and Avocado Salad


  • 1 cup quinoa
  • 2 cups of water
  • pinch of salt
  • 19 oz (541ml) can black beans, rinsed and drained
  • 2 large ripe avocado (or 3 medium), chopped
  • 1 cup pumpkin (pepita) seeds, toasted
  • 1 bunch thinly sliced green onions
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 cup thinly sliced celery
  • 1/3 cup pitted dried black olives, chopped
  • pinch of salt and freshly ground pepper

  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • pinch of salt and freshly ground black pepper


Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste.

To make the vinaigrette, place all ingredients in a jar. Shake to combine.

Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear. Place in medium saucepan; add water and a pinch of salt. Bring to a boil on high heat. Reduce heat to medium-low. Simmer, covered, for 10 to 15 minutes or until all the water is absorbed. Fluff with a fork. Rinse under cold water using a fine mesh strainer; drain well.

Combine cooled quinoa and remaining ingredients in large bowl. Drizzle with vinaigrette and toss gently to combine. Serves 6.