Vegan Tomato Avocado Quinoa Salad
While all three of us are foodies on some level, my food preferences tend to be a bit different from those of Ariel and Jen. [That’s because we know tofu isn’t a food. – Ariel.] There are a few recipes however, that we all agree are fantastic. A year or so ago, I threw together a quinoa concoction with bits and pieces in my fridge, and we all fell in love with it. Since then, it’s been a regular feature in the picnics we pack to take to our favorite local winery.
In fact, those spreads probably need to be a post here someday; they are legendary. When Jen is in charge of the food for our winery picnics, the spread is pretty darn impressive. [This is what I do, I feed people and drink wine. – Jen]
The beauty of this recipe is its simplicity and flexibility; if there’s something you don’t like, leave it out. If there’s something you’d like to add, go for it. There is one addition my friends always make that I just can’t understand; it’s a well-known fact that I don’t like cheese, so we bring it along in a separate container, and everyone else adds it to theirs. Personally, I prefer it cheese-free. [We love you, but you’re crazy. – Jen & Ariel]
This recipe (as I eat it) is vegan (V) and gluten-free (GF). As Ariel, Jen and everyone else eats it (adding cheese), it’s gluten-free (GF) but not vegan.
Ingredients:
2 cups cooked quinoa
2 avocados
1 package cherry tomatoes
1 red onion
1 can whole black olives
House dressing from Aldi’s (or your favorite Italian or Greek dressing)
If you’re like most people and actually like cheese, goat cheese to taste
Directions:
- Start by adding 1 cup of quinoa to your pot and 2 cups of water. Bring to a boil.
- Once it’s boiling, turn it down to a simmer and set a timer for 12 min. It can take as long as 15, but I start checking it at 12 min, so it doesn’t burn on the bottom of the pot! Trust me, it happens…I know from experience.
- While your quinoa is cooking, cut your avocados in half and remove the pits. Cube the avocados and place in a large bowl.
- Quarter all of your cherry tomatoes and add them to the bowl.
- Dice 1 red onion and add to the same bowl.
- Drain your can of olives and slice ‘em up. Dump those in the bowl.
- Once your quinoa is finished, put all of it in the bowl and give it all a good stir. Add your dressing to taste.
- This would be where if you actually like cheese, you would add it. (Personally I think it ruins a perfectly good dish but I know my friends wholeheartedly disagree with me, so I’ll leave that decision up to you.) [Mmmm…cheese…. – Ariel]
You can serve this hot or cold – both are delicious.
- 2 cups cooked quinoa
- 2 avocados
- 1 package cherry tomatoes
- 1 red onion
- 1 can whole black olives
- House dressing from Aldi’s (or your favorite Italian or Greek dressing)
- If you’re like most people and actually like cheese, goat cheese to taste
- Start by adding 1 cup of quinoa to your pot and 2 cups of water. Bring to a boil.
- Once it’s boiling, turn it down to a simmer and set a timer for 12 min. It can take as long as 15, but I start checking it at 12 min, so it doesn’t burn on the bottom of the pot! Trust me, it happens…I know from experience.
- While your quinoa is cooking, cut your avocados in half and remove the pits. Cube the avocados and place in a large bowl.
- Quarter all of your cherry tomatoes and add them to the bowl.
- Dice 1 red onion and add to the same bowl.
- Drain your can of olives and slice ‘em up. Dump those in the bowl.
- Once your quinoa is finished, put all of it in the bowl and give it all a good stir. Add your dressing to taste.
- This would be where if you actually like cheese, you would add it. (Personally I think it ruins a perfectly good dish but I know my friends wholeheartedly disagree with me, so I’ll leave that decision up to you.) [Mmmm…cheese…. – Ariel]
- You can serve this hot or cold - both are delicious.
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