Quinoa Avocado Salad with Lemon-Tahini Dressing

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Ingredients:

2 cups water and 1 cup of cleaned quinoa

1 diced ripe avocado, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup finely chopped red onion
1/4 cup freshly chopped cilantro 1/4 cup freshly chopped mint leaves
Feta cheese crumbles, 1/4 cup (optional)
14 cups of roasted almonds or pine nuts
pepper and salt as desired

For the dressing of lemon tahini:

Tahini, 14 cup
2 teaspoons lemon juice and 1/4 cup water
Olive oil, extra virgin, two tablespoons
1 minced garlic clove
pepper and salt as desired

Instructions:

Quinoa may be cooked in the Instant Pot by adding water and rinsing quinoa to the device.
Set the valve to the sealing position before closing the lid.
Set the timer for 1 minute on high pressure and choose the “Pressure Cook” or “Manual” mode.
Allow the pressure to naturally release for ten minutes after the timer sounds, then remove any remaining pressure and open the lid.
Prepare the Lemon-Tahini Dressing while the quinoa is cooking:
Combine the tahini, water, lemon juice, olive oil, minced garlic, salt, and pepper in the Cuisinart food processor.
The mixture should be pulsed until a creamy, smooth dressing forms. To your liking, adjust the seasoning.

Cooked quinoa, diced avocado, cherry tomatoes cut in half, diced cucumber, finely sliced red onion, chopped cilantro, and chopped mint leaves should all be combined in a large mixing dish.
Toss the salad gently until all of the elements are evenly coated after adding the Lemon-Tahini Dressing.
For extra taste and texture, top the salad with crumbled feta cheese, toasted pine nuts, or almonds, if using.
Depending on your preferences, salt and pepper the salad.
The Quinoa Avocado Salad is a light and healthy dinner that may be served right away.

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