Quinoa Salad with Herbed Avocado

Indulge in this light and refreshing Spring Carrot, Radish and Quinoa Salad with Herbed Avocado. It's a vibrant blend of crunchy radishes, sweet carrots, fluffy quinoa and the creaminess of avocado, all tossed together with a tangy homemade lemon vinaigrette. This salad is not only visually appealing but also packed with nutrients, perfect for a light lunch or a side dish.

Photos of Spring Carrot, Radish and Quinoa Salad with Herbed Avocado Recipe

The majority of the ingredients for this salad can be found in your local supermarket. However, quinoa, a grain crop that is cooked and eaten like a cereal, may not be a staple in everyone's pantry. It is incredibly high in protein and a great source of dietary fiber, making it an excellent addition to any salad. Another ingredient of note is bulb fennel, a vegetable with a unique, slightly sweet anise flavor, it adds both crunch and a unique flavor to this dish.

Ingredients for Spring Carrot, Radish and Quinoa Salad with Herbed Avocado

Quinoa: A grain, high in protein, that adds a nice texture to the salad.

Garlic cloves: Adds a punch of flavor to the quinoa.

Olive oil: Used to gently cook the garlic and in the vinaigrette.

Arugula: Peppery greens that form the base of the salad.

Radishes: Provides a spicy, crunchy component.

Carrots: Adds a sweet and crunchy element to the salad.

Bulb fennel: Gives the salad a unique flavor and crunch.

Sunflower seeds: Adds a crunchy texture and nutty flavor.

Feta: Salty and creamy, this cheese balances the other flavors.

Lemon vinaigrette: A tangy dressing that brings all the components together.

Avocado: Provides a creamy factor to the salad.

Lime juice: Adds acidity to balance the richness of the avocado.

Fresh herbs: Enhances the flavor profile of the salad.

Ground coriander: Adds a warm, nutty and spicy flavor to the avocado.

One reader, Colette Cloutier says:

This spring carrot, radish, and quinoa salad with herbed avocado recipe is a game-changer! The combination of fresh, crunchy vegetables with the creamy avocado and nutty quinoa is simply divine. The lemon vinaigrette ties everything together perfectly. It's a refreshing and satisfying dish that's become a staple in my kitchen.

Colette Cloutier

Techniques Required for Making This Salad

How to cook quinoa: In a saucepan, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove the pot from heat, and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.

How to toast sunflower seeds: Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.

How to make lemon vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, mustard, and honey until emulsified. Season with sea salt and black pepper, to taste.

How to prepare herbed avocado: In a small bowl, combine the chunks of avocado, lemon or lime juice, chopped fresh herbs, coriander, and sea salt. Mash with a fork until the mixture is blended and no longer chunky.

How To Make Spring Carrot, Radish and Quinoa Salad with Herbed Avocado

For a quinoa salad that is bursting with flavor, try adding herbs and a generous amount of avocado. It’s a refreshingly healthy salad. Try it at home.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

½cupquinoa
1tbspgarlic cloves
2tspolive oil
4cuparugula
2cupradishes
3carrots
¼tspbulb fennel
3tbspsunflower seeds
3tbspcrumbled feta

Lemon vinaigrette

¼cupolive oil
1cuplemon juice
1tspdijon mustard
½tsphoney
1tspsea salt
1tspblack pepper

Herbed avocado

1largeavocadodiced
1tbsplime juice
3tbspfresh herbs
½tspground coriander
⅛tspsea salt

Instructions

In a saucepan, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer.
Cook for 15 minutes, remove the pot from heat, and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.
Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.
In a small bowl, whisk together the olive oil, lemon zest, mustard, and honey until emulsified. Season with sea salt and black pepper, to taste.
In a small bowl, combine the chunks of avocado, lemon or lime juice, chopped fresh herbs, coriander and sea salt. Mash with a fork until the mixture is blended and no longer chunky.
Divide the arugula and quinoa between two large salad bowls. Drizzle lightly with vinaigrette and toss to coat. Divide the radishes, carrots, and fennel between the two bowls.
Top with a sprinkling of sunflower seeds and feta cheese. Add a big dollop of herbed avocado. Serve!

Nutrition

Calories: 836.93kcal
Fat: 60.79g
Saturated Fat: 11.15g
Trans Fat: 0.00g
Monounsaturated Fat: 38.04g
Polyunsaturated Fat: 8.51g
Carbohydrates: 67.58g
Fiber: 18.16g
Sugar: 13.98g
Protein: 16.56g
Cholesterol: 20.48mg
Sodium: 1433.91mg
Calcium: 311.38mg
Potassium: 1815.77mg
Iron: 5.24mg
Vitamin A: 874.51µg
Vitamin C: 99.76mg

Helpful Technique for Preparing the Vegetables

When preparing the quinoa, it's important to rinse it thoroughly before cooking. This helps to remove the natural coating of saponin, which can give it a bitter taste. Use a fine mesh strainer to rinse under cold water until the water runs clear. This will ensure your quinoa is fluffy and delicious, not bitter.

Time-Saving Tips for Preparing This Salad Recipe

Prep ahead: Chop and store vegetables and herbs in advance to save time during meal preparation.

One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup and save time.

Batch cooking: Prepare larger quantities of certain ingredients or dishes and store them for future use, reducing the need for daily cooking.

Efficient tools: Utilize kitchen gadgets like food processors, mandolines, and immersion blenders to streamline food prep and save time.

Plan and prioritize: Plan your meals for the week and prioritize recipes that share common ingredients to minimize waste and save time on grocery shopping and prep.

Substitute Ingredients For Spring Carrot, Radish and Quinoa Salad with Herbed Avocado Recipe

quinoa - Substitute with bulgur: Bulgur has a similar nutty flavor and chewy texture, making it a great substitute for quinoa in this salad.
radishes - Substitute with jicama: Jicama has a similar crunchy texture and mild flavor, adding a refreshing element to the salad.
arugula - Substitute with baby spinach: Baby spinach provides a similar peppery flavor and tender texture, making it a suitable replacement for arugula in this salad.
fennel - Substitute with celery: Celery offers a similar crisp texture and a hint of subtle sweetness, complementing the flavors in the salad.
sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar nutty flavor and crunch, adding a delightful texture to the salad.
feta - Substitute with goat cheese: Goat cheese offers a tangy and creamy flavor, serving as a suitable alternative to feta in this salad.
lemon juice - Substitute with white wine vinegar: White wine vinegar provides a tangy acidity similar to lemon juice, enhancing the vinaigrette's flavor.
avocado - Substitute with mashed peas: Mashed peas offer a creamy texture and a hint of sweetness, serving as a unique alternative to avocado in the herbed dressing.

How to Beautifully Present This Colorful Salad

Elevate the plating: When presenting this dish, focus on creating a visually stunning plate. Use colorful and vibrant vegetables to add visual appeal and make the dish pop.
Incorporate texture: Add a variety of textures to the plate to create an exciting dining experience. Utilize the crunch of the sunflower seeds and the creaminess of the herbed avocado to add depth to the dish.
Emphasize freshness: Highlight the freshness of the ingredients by arranging the arugula and radishes in an artful manner, showcasing their natural beauty.
Balance the flavors: Ensure that each component of the dish is well-seasoned and balanced. The lemon vinaigrette should complement the earthy flavors of the quinoa and the sweetness of the carrots.
Attention to detail: Pay close attention to the finer details, such as the placement of the feta cheese and the drizzling of the vinaigrette, to demonstrate precision and care in the presentation.

Essential Kitchen Tools for Making This Salad

Saucepan: A deep cooking pan with a handle and a lid, used for boiling, simmering, and making sauces.
Fork: A kitchen utensil with two or more prongs, used for lifting and eating food.
Pan: A flat-bottomed cooking utensil used for frying, searing, and sautéing.
Whisk: A kitchen utensil used for whipping and mixing ingredients together.
Bowl: A round, deep dish used for holding and mixing ingredients.
Small pan: A smaller version of a regular pan, used for toasting seeds, nuts, or spices.
Spatula: A flat, flexible kitchen tool used for lifting, flipping, and spreading ingredients.
Knife: A sharp-edged utensil used for cutting and preparing ingredients.
Mixing bowl: A large bowl used for combining and mixing ingredients.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Salad bowl: A large bowl used specifically for mixing and serving salads.

Tips for Storing and Freezing This Salad

To store the spring carrot, radish and quinoa salad, place it in an airtight container in the refrigerator for up to 3-4 days. The quinoa and vegetables will hold up well, but the avocado may start to brown slightly.
If you want to make the salad ahead of time, prepare the quinoa, vegetables, and dressing separately. Store them in separate airtight containers in the refrigerator. When ready to serve, combine the ingredients and add the avocado and sunflower seeds.
To freeze the salad, it's best to freeze the quinoa separately. Cook the quinoa according to the recipe instructions, then let it cool completely. Place the cooled quinoa in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 2-3 months.
The vegetables and avocado do not freeze well, so it's best to add them fresh when you're ready to serve the salad.
To thaw the frozen quinoa, place it in the refrigerator overnight or for several hours until fully thawed. You can also warm it up in the microwave or on the stovetop if desired.
When ready to serve, combine the thawed quinoa with fresh vegetables, avocado, sunflower seeds, and dressing.

How To Reheat Leftover Salad

The best way to reheat leftover spring carrot, radish and quinoa salad with herbed avocado is to separate the components and reheat them individually. This will help maintain the texture and flavor of each ingredient.
Start by removing the herbed avocado from the salad and setting it aside. The avocado is best served at room temperature and should not be reheated.
If the quinoa has become clumped together, break it up gently with a fork. Place the quinoa in a microwave-safe bowl and sprinkle a little water over it to help rehydrate the grains. Cover the bowl with a damp paper towel and microwave on high for 1-2 minutes, or until heated through.
For the carrots and radishes, you can either enjoy them cold or briefly sauté them in a pan with a little olive oil over medium heat until they are warmed through and slightly softened, about 2-3 minutes.
To reheat the arugula, place it in a microwave-safe bowl and heat it on high for 15-20 seconds, or just until it is slightly wilted and warm. Be careful not to overheat the arugula, as it can quickly become soggy.
Once all the components are warmed, reassemble the salad by placing the quinoa on the bottom of a serving bowl, followed by the arugula, carrots, and radishes. Top the salad with the reserved herbed avocado and a sprinkle of sunflower seeds and feta cheese, if desired.
If the salad seems a bit dry, you can drizzle a little extra lemon vinaigrette over the top before serving. Enjoy your reheated spring carrot, radish and quinoa salad with herbed avocado!

Interesting Fact About One of the Ingredients

Quinoa is a complete protein, containing all nine essential amino acids, making it an excellent choice for vegetarians and vegans looking to increase their protein intake.

Is Making This Salad at Home Cost-Effective?

The cost-effectiveness of this spring carrot, radish and quinoa salad with herbed avocado recipe is quite favorable. The ingredients, such as quinoa, arugula, radishes, and carrots, are generally affordable and readily available. The addition of feta cheese and sunflower seeds may slightly increase the cost, but they contribute to the overall flavor and nutritional value. The approximate cost for a household of 4 people would be around $15-$20. Overall Verdict: 9/10. This recipe offers a healthy, flavorful, and cost-effective option for a satisfying meal.

Is This Salad Recipe Healthy or Unhealthy?

This spring carrot, radish, and quinoa salad with herbed avocado is a nutritious and well-balanced dish. The recipe incorporates several healthy ingredients:

Quinoa is a protein-rich pseudocereal that provides essential amino acids and fiber
Arugula is a leafy green packed with vitamins, minerals, and antioxidants
Carrots and radishes are low in calories and high in fiber, vitamins, and minerals
Avocado provides heart-healthy monounsaturated fats and fiber
Sunflower seeds offer healthy fats, protein, and vitamin E
The lemon vinaigrette is made with olive oil, which is a healthy source of monounsaturated fats

The combination of ingredients creates a satisfying and nourishing meal that is relatively low in calories and high in nutrients.

To further enhance the nutritional value of this salad, consider the following suggestions:

Increase the variety of vegetables by adding cherry tomatoes, cucumber, or bell peppers for added vitamins and minerals
Include a lean protein source, such as grilled chicken or tofu, to make the salad more satiating and balanced
Reduce the amount of feta cheese or replace it with a lower-fat alternative, such as goat cheese or a sprinkle of nutritional yeast, to decrease the overall saturated fat content
Experiment with different herbs in the avocado mixture, such as basil, parsley, or mint, to add more flavor and antioxidants
Prepare a larger batch of quinoa and store it in the refrigerator for quick and easy salad assembly throughout the week

Editor's Opinion on This Refreshing Spring Salad

The combination of fresh, vibrant ingredients in this spring carrot, radish, and quinoa salad with herbed avocado is a delightful celebration of seasonal flavors. The quinoa provides a hearty base, while the crisp radishes and carrots add a satisfying crunch. The herbed avocado adds a creamy, herbaceous element that ties everything together. The lemon vinaigrette adds a bright, tangy note that complements the salad beautifully. Overall, this recipe offers a well-balanced and refreshing dish that is perfect for a light lunch or as a side dish for a springtime gathering.

Enhance Your Spring Carrot, Radish and Quinoa Salad with Herbed Avocado Recipe with These Unique Side Dishes:

Roasted Garlic Asparagus: Tender asparagus spears roasted to perfection with a hint of garlic and olive oil.

Grilled Peach and Halloumi Salad: Juicy grilled peaches paired with savory halloumi cheese on a bed of mixed greens, drizzled with a balsamic vinaigrette.

Honey Glazed Carrots with Thyme: Sweet and tender carrots glazed with honey and infused with aromatic thyme for a burst of flavor.

Similar Salad Recipes to Try

Roasted Vegetable and Quinoa Bowl: This hearty bowl is filled with roasted vegetables and protein-packed quinoa, making it a satisfying and nutritious meal.

Mango Avocado Salsa with Grilled Chicken: This refreshing salsa is the perfect accompaniment to juicy grilled chicken, with the sweet mango and creamy avocado complementing the smoky flavors of the chicken.

Creamy Butternut Squash Soup: Indulge in the velvety smoothness of this creamy butternut squash soup, perfect for a cozy night in or as a starter for a dinner party.

Appetizers and Desserts to Complement This Salad

Appetizers:

Savory Stuffed Mushrooms: Delight your taste buds with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. Perfect for a sophisticated appetizer or a tasty snack.

Crispy Zucchini Fritters: Indulge in these crispy zucchini fritters, lightly fried to perfection and served with a side of tangy dipping sauce. A delightful way to start any meal or as a crowd-pleasing party snack.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any chocolate lover's cravings.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors and a variety of textures. It's a refreshing and light dessert option for any occasion.

Why trust this Spring Carrot, Radish and Quinoa Salad with Herbed Avocado Recipe:

This recipe offers a delightful combination of fresh, seasonal ingredients. The quinoa provides a hearty base, while the radishes and carrots add a satisfying crunch. The herbed avocado brings a creamy and flavorful element, complemented by the zesty lemon vinaigrette. With the addition of arugula and fennel, this salad is packed with vibrant flavors and textures. The use of sunflower seeds and feta adds a delightful nuttiness and saltiness. Trust in this recipe for a refreshing and nutritious meal that celebrates the best of spring produce.

Share your thoughts on this Spring Carrot, Radish and Quinoa Salad with Herbed Avocado recipe in the Recipe Sharing forum. Join the discussion and let us know if you have any tips or variations to share!

FAQ:

What is the best way to cook the quinoa for this salad?

The best way to cook the quinoa for this salad is to rinse it thoroughly and then combine it with water in a saucepan. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 15 minutes, remove the pot from heat, and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.

Can I make the lemon vinaigrette ahead of time?

Yes, you can definitely make the lemon vinaigrette ahead of time. Simply whisk together the olive oil, lemon zest, mustard, and honey until emulsified. Season with sea salt and black pepper, to taste. Store it in an airtight container in the refrigerator for up to a week. Just give it a good shake before using.

What are the best herbs to use for the herbed avocado?

The best herbs to use for the herbed avocado are fresh herbs like cilantro, parsley, or dill. You can use a combination of these herbs to add a fresh and vibrant flavor to the avocado. Just chop them finely and mix them with the avocado, lime juice, coriander, and sea salt.

Can I substitute any ingredients in this recipe?

Absolutely! This recipe is quite versatile. You can substitute arugula with spinach or mixed greens, fennel with celery, and feta with goat cheese or a vegan cheese alternative. Feel free to customize the salad with your favorite vegetables and cheese.

How can I store any leftovers of this salad?

If you have any leftovers of this salad, store the components separately. Keep the quinoa, vegetables, and herbed avocado in airtight containers in the refrigerator. The lemon vinaigrette can be stored in a separate container. When ready to enjoy the leftovers, simply assemble the salad components and drizzle with the vinaigrette.