Quinoa Salad Bowl Recipe
Make this nutritious, veggie-loaded quinoa bowl recipe topped with a creamy avocado cilantro dressing. It’s simple, meal-prep friendly and so yummy!
Ingredients
AVOCADO CILANTRO DRESSING
- 2 large avocados
- 1 cup of cilantro
- 1/2 cup extra-virgin olive oil
- 1 lime freshly squeezed
- 2 large garlic cloves
- 1 teaspoon each of salt and pepper
- 4 tablespoons water optional to thin add to taste
QUINOA SALAD
- 1 cup dry Quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1/2 cup green onion finely minced
- 1 cup corn kernels
- 1 cup zucchini diced
- 1 cup asparagus tough ends trimmed, cut into 1" pieces
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the quinoa: Bring 2 cups of vegetable broth to a boil in a 2 quart pot. Add 1 cup of quinoa and return to a boil. Cover, reduce heat to medium and let simmer until water is absorbed. Remove from heat, fluff, cover and set aside to cool while you are preparing the rest of the recipe.
- Make the dressing: In a blender or food processor blend all of the Avocado Cilantro Dressing until smooth and creamy. If you like a thinned dressing just add a little water until you reach your desired consistency.
- Cook the vegetables: Add 2 tablespoons of extra-virgin olive oil to a skillet over medium heat. Once the oil is heated, add the green onions and garlic sauteing for 2-3 minutes.
- Add the asparagus, corn, and zucchini with the salt and pepper and cook, stirring a few times, for 8-10 minutes.
- Combine: Toss cooked quinoa in ¾ cup of dressing and stir well.
- Add cooked veggies to quinoa and stir well to combine.
- Add some or all of the remaining dressing.
- Stir in cherry tomatoes and spinach until well combined.