Quinoa salad with guacamole and buttermilk-dressing

Based on 11 ratings
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Sandy Weller

Sandy Weller

“My quinoa salad with guacamole and buttermilk-dressing is especially ideal for those who want to have something hearty and healthy for lunch.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g quinoa
750 ml water
250 g cherry tomatoes
lime (juice and zest, divided)
chili
pomegranate
1 tsp cayenne pepper (divided)
1 tbsp honey
avocado
1 tbsp olive oil
200 ml buttermilk
½ tsp cumin
50 g cashews
salt
pepper
garden cress for serving
Metric
Imperial

Utensils

  • sieve
  • pot
  • citrus press
  • cutting board
  • knife
  • grater
  • frying pan
  • small bowl

Nutrition per serving

Cal
332
Protein
9 g
Fat
18 g
Carb
32 g
  • Step 1/4

    In a sieve, wash quinoa under lukewarm water and transfer to a pot. Add water and salt, bring to a boil, and cook for approx. 20 min. Meanwhile wash and halve cherry tomatoes. Zest and juice lime. Cut chili into thin slices. Halve pomegranate and deseed.
    • 300 g quinoa
    • 750 ml water
    • 250 g cherry tomatoes
    • lime
    • chili
    • pomegranate
    • salt
    • sieve
    • pot
    • citrus press
    • cutting board
    • knife
    • grater

    In a sieve, wash quinoa under lukewarm water and transfer to a pot. Add water and salt, bring to a boil, and cook for approx. 20 min. Meanwhile wash and halve cherry tomatoes. Zest and juice lime. Cut chili into thin slices. Halve pomegranate and deseed.

  • Step 2/4

    Remove quinoa from heat and allow to cool. Season with salt, pepper, some cayenne pepper, some lime juice, and honey to taste.
    • 1 tsp cayenne pepper
    • 1 tbsp honey
    • salt
    • pepper

    Remove quinoa from heat and allow to cool. Season with salt, pepper, some cayenne pepper, some lime juice, and honey to taste.

  • Step 3/4

    Halve and peel avocado, remove the pit, transfer to a small bowl, and mash with a fork. Season with remaining lime juice and zest, remaining cayenne pepper, salt, and olive oil to taste.
    • avocado
    • 1 tbsp olive oil
    • frying pan
    • small bowl

    Halve and peel avocado, remove the pit, transfer to a small bowl, and mash with a fork. Season with remaining lime juice and zest, remaining cayenne pepper, salt, and olive oil to taste.

  • Step 4/4

    For the dressing, season buttermilk with salt, pepper, cumin, honey, and lime zest in a small bowl. Serve quinoa salad with guacamole and cherry tomatoes. Top with pomegranate seeds and cashews, garnish with garden cress and chili. Drizzle with buttermilk-dressing and enjoy!
    • 200 ml buttermilk
    • ½ tsp cumin
    • 50 g cashews
    • garden cress for serving
    • small bowl

    For the dressing, season buttermilk with salt, pepper, cumin, honey, and lime zest in a small bowl. Serve quinoa salad with guacamole and cherry tomatoes. Top with pomegranate seeds and cashews, garnish with garden cress and chili. Drizzle with buttermilk-dressing and enjoy!