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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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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
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