California Quinoa is a light, refreshing dish packed with wholesome ingredients and vibrant flavors, making it perfect for a nutritious lunch or side dish. This recipe combines fluffy quinoa with fresh vegetables like avocado, tomatoes, and cucumber, all brought together with a tangy lemon vinaigrette. The addition of crunchy almonds and a sprinkle of fresh herbs like cilantro or parsley gives it a California-inspired twist. It’s a versatile, plant-based meal that’s both healthy and delicious, perfect for meal prep or serving alongside grilled meats or fish.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh cilantro or parsley, chopped
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook the Quinoa: In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let cool.
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper. Set aside.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and toasted almonds.
- Dress the Salad: Drizzle the lemon vinaigrette over the quinoa mixture and toss gently to combine. Add fresh cilantro or parsley and toss once more.
- Serve: Serve chilled or at room temperature as a side dish or light main. Optionally, garnish with extra herbs and lemon wedges.
This California Quinoa is a bright, healthy, and satisfying dish that celebrates fresh ingredients, perfect for any time of day!
