Quinoa salad with guacamole and buttermilk-dressing

Quinoa salad with guacamole and buttermilk-dressing

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Sandy Weller

Sandy Weller

Contributor

"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 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
150 g
quinoa
375 ml
water
125 g
cherry tomatoes
½
lime (juice and zest, divided)
½
chili
½
pomegranate
½ tsp
cayenne pepper (divided)
½ tbsp
honey
½
avocado
½ tbsp
olive oil
100 ml
buttermilk
¼ tsp
cumin
25 g
cashews
salt
pepper
garden cress for serving

Utensils

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

Nutrition per serving

Cal332
Fat18 g
Protein9 g
Carb32 g
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  • 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.
    • 150 g quinoa
    • 375 ml water
    • 125 g cherry tomatoes
    • ½ lime
    • ½ chili
    • ½ 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.
    • ½ tsp cayenne pepper
    • ½ 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.
    • ½ avocado
    • ½ 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!
    • 100 ml buttermilk
    • ¼ tsp cumin
    • 25 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!

  • Enjoy your meal!

    Quinoa salad with guacamole and buttermilk-dressing

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