Best 2 Quinoa Salad With Avocado And Kalamata Olives Recipes

Looking for a refreshing and healthy salad that's bursting with flavor? Look no further than this Quinoa Salad with Avocado and Kalamata Olives. This vibrant salad combines the nutty flavor of quinoa with the creamy richness of avocado, the tangy brininess of Kalamata olives, and the freshness of cucumber, red onion, and parsley. Dressed in a light and tangy lemon-tahini dressing, this salad is a perfect balance of flavors and textures.

In addition to the main recipe, this article also includes a few variations to suit different tastes and dietary preferences. For a vegan version, simply omit the feta cheese. For a gluten-free version, use certified gluten-free quinoa and tamari instead of soy sauce. And for a protein-packed version, add grilled chicken or tofu. No matter how you choose to make it, this Quinoa Salad with Avocado and Kalamata Olives is sure to be a hit.

Here are our top 2 tried and tested recipes!

QUINOA-OLIVE SALAD

Quinoa-Olive Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss.

QUINOA SALAD

Quinoa Salad image

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Steps:

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

Tips:

Cook quinoa perfectly: Rinse quinoa thoroughly before cooking to remove any bitterness. Use a ratio of 1 cup quinoa to 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed. Fluff with a fork before using.
Choose ripe avocados: Look for avocados that are dark green or black in color, with a slight give when you gently squeeze them. Avoid avocados that are too hard or too soft.
Pit and dice avocados properly: To pit an avocado, cut it in half lengthwise around the pit. Twist the halves apart and remove the pit. Use a spoon to scoop out the avocado flesh and dice it into small pieces.
Use fresh herbs: Fresh herbs, such as cilantro, parsley, and mint, add a bright, vibrant flavor to quinoa salad. Chop them finely before adding them to the salad.
Don't overdress the salad: A little bit of dressing goes a long way. Start with a small amount and add more to taste. Overdressing the salad will make it soggy.

Conclusion:

Quinoa salad with avocado and kalamata olives is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's packed with protein, fiber, and healthy fats, and it's also a good source of vitamins and minerals. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next gathering.