Quick Guacamole Quinoa Salad

This quick guacamole quinoa salad solves both lunch dilemmas and party snack cravings with one fresh colorful bowl You get all the flavors of guacamole plus hearty grains protein packed beans and zesty toppings There is nothing bland about this dish and every bite feels bright and satisfying

The first time I brought this out for a picnic it disappeared in under fifteen minutes My sister immediately asked for the recipe and I now make it for every last minute gathering

Ingredients

• Quinoa: Choose organic if possible Its mild nutty flavor makes the salad substantial and protein rich
• Avocados: Look for avocados with a slight give when pressed These create the creamy guacamole base
• Onion: Both red and white work Red gives sweetness and color White feels milder
• Fresh cilantro: Adds freshness and a little bite Pick leaves that look perky and bright
• Freshly squeezed lime juice: Adds zest acidity and brightness Use fresh limes for best results
• Kosher salt: Essential to bring all the flavors together Use fine salt for easy mixing
• Black beans: Canned and rinsed for ease Protein and earthy notes look for low sodium brands
• Cherry tomatoes: Adds juiciness and sweet touch Choose ripe and vibrant tomatoes
• Extra-virgin olive oil: Good quality oil boosts flavor Go for cold pressed if available
• Romaine lettuce: Crisp bed for serving Choose deep green leaves for crunch
• Minced garlic hot sauce red pepper flakes and lime wedges: For topping and adding heat and zing Adjust to your taste

Step-by-Step Instructions

Cook the Quinoa:

Rinse the quinoa well under cold water to remove bitterness Place it in a medium pot with the recommended amount of water usually double the quinoa Bring to a boil cover then simmer over low heat for about fifteen minutes Let it cool uncovered to room temperature for a fluffy texture

Prepare the Avocado Base:

While the quinoa cools slice the avocados in half remove the pits and score the flesh with a small knife Scoop the cubes into a large mixing bowl Use a fork to gently mash about half leaving chunks for a rustic guacamole feel

Mix the Guacamole Flavors:

Add your finely diced onion chopped cilantro fresh lime juice and kosher salt to the avocado mixture Stir until just combined for a bright tangy flavor base

Fold in the Hearty Ingredients:

Pour in the drained black beans chopped cherry tomatoes and cooled quinoa Gently fold everything together This method keeps the salad fluffy and prevents the avocado from turning mushy Taste and tweak salt or lime as you like

Add Olive Oil and Serve:

Generously drizzle extra virgin olive oil over the top Lay a handful of romaine lettuce in your serving bowls Spoon the salad on top Finish with fresh garlic a dash of hot sauce red pepper flakes and wedges of lime for guests to squeeze

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I am always amazed how the silky avocado blends with hot sauce and lime for a punchy combo My nephew once announced this is guacamole you can eat with a spoon not just chips It makes every summer BBQ a hit

Storage tips

This salad keeps well refrigerated in an airtight container for up to two days Cover tightly with plastic wrap directly onto the salad surface to minimize avocado browning If you are prepping ahead add avocado right before serving for best color

Ingredient substitutions

Swap black beans for chickpeas or kidney beans if that is what you have or toss in grilled corn instead of tomatoes Try parsley if you are not a cilantro fan and use brown rice in place of quinoa for a different grain base

Serving suggestions

Perfect as a main salad topped with tortilla chips or as a hearty side for tacos grilled chicken or roasted veggies The bold flavors match beautifully with crunchy lettuce wraps or as a potluck offering friends will ask for the recipe

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Cultural and historical context

Guacamole has roots in Mexican cuisine and adding grains like quinoa is a modern twist that bridges traditional flavors with newworld health trends This dish is a celebration of fresh produce meeting international staples making it a crowd pleaser for many tables

Recipe FAQs

→ How can I make the salad ahead of time?

Prepare the quinoa and chop all ingredients in advance, but wait to combine the avocado and lime until just before serving to keep it fresh.

→ What protein options can I add?

You can include grilled chicken, shrimp, or tofu for a heartier salad, or simply use extra beans for plant-based protein.

→ How do I keep the avocado from browning?

The lime juice in the mix helps slow browning. Store leftovers closely covered and try to minimize air exposure.

→ Can I use another type of grain?

Yes, farro, bulgur, or brown rice make good substitutes if you prefer a different base or want variety in texture.

→ Which toppings work well for extra flavor?

Try minced garlic, hot sauce, red-pepper flakes, fresh herbs, or even a sprinkle of feta to enhance the flavors further.