Quinoa Salad with Chicken, Almonds, and Avocado
A healthy and flavorful quinoa salad with chicken, almonds, and avocado, perfect for lunch or as a side dish.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinse well before cooking.
- 2 cups water
- 1 lb cooked chicken breast, diced Use pre-cooked chicken for convenience.
- 1 avocado, diced Add before serving to keep it fresh.
- 1/2 cup almonds, sliced Toast for extra flavor if desired.
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water and drain.
- In a saucepan, bring 2 cups of water to a boil.
- Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- Let it cool.
Mixing Salad
- In a large bowl, combine the cooked quinoa, diced chicken, avocado, almonds, cherry tomatoes, and red onion.
Preparing Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Combining and Serving
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
For added color, garnish with fresh herbs like cilantro or parsley. This salad can be stored in an airtight container in the refrigerator for up to 3 days.