Description
A vibrant Moroccan-inspired avocado quinoa salad combining nutritious quinoa, creamy avocado, crunchy pistachios, sweet Medjool dates, and tangy feta cheese, all tossed in a zesty lemon cumin dressing. This salad offers a perfect balance of flavors and textures, making it a wholesome and delicious meal or side dish.
Ingredients
Scale
Salad Ingredients
- 1/2 cup quinoa, uncooked
- 1 cup water
- 3 cups curly kale, chopped
- 1 green onion, thinly sliced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 1/2 ripe, fresh avocados, halved, pitted, and chopped
- 1/3 cup pitted and chopped Medjool dates
- 1/3 cup chopped flat-leaf parsley
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped pistachios
Dressing Ingredients
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1 tsp sugar or honey
- 1 garlic clove, grated
- 1/4 tsp kosher salt
- 1/2 tsp cumin
- Zest from 1/2 lemon
Instructions
- Rinse and Cook Quinoa: Add the quinoa to a fine mesh strainer and rinse well under cold running water to remove bitterness. Transfer the rinsed quinoa to a small saucepan and add 1 cup of water. Bring to a simmer over medium heat, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and let it stand covered for another 5 to 10 minutes. Fluff the quinoa with a fork and set aside to cool.
- Prepare Dressing: While the quinoa is cooking, combine all the dressing ingredients—fresh lemon juice, olive oil, Dijon mustard, sugar or honey, grated garlic, kosher salt, cumin, and lemon zest—in a mason jar. Seal tightly and shake vigorously until well emulsified.
- Assemble the Salad: In a large mixing bowl, add the chopped kale, sliced green onion, chickpeas, chopped avocado, chopped Medjool dates, parsley, crumbled feta, and chopped pistachios. Add the cooled quinoa.
- Toss and Serve: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to coat everything evenly with the dressing. Serve immediately or chilled as desired.
Notes
- Ensure quinoa is rinsed well to remove its natural saponin coating, which can taste bitter.
- Use ripe avocados for a creamy texture and rich flavor.
- For a vegan option, omit feta cheese or substitute with a vegan cheese alternative.
- Adjust sweetness in the dressing by modifying the amount of sugar or honey as preferred.
- This salad can be made ahead and refrigerated for up to 24 hours; add avocado last to prevent browning.
- Chopped pistachios add a nice crunch and nutty flavor but can be replaced with almonds or walnuts if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Simmering, Tossing
- Cuisine: Moroccan-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
Keywords: quinoa salad, avocado salad, Moroccan salad, healthy salad, vegetarian, gluten free, kale salad, chickpea salad
