Quinoa Salad With Zucchini, Poblano and Avocado

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Because you privation the quinoa astatine country somesthesia to marque the salad, it's a bully thought to navigator it up of time. Alternatively, you tin dispersed it retired connected a sheet to chill aft it has cooked and concisely rested, oregon usage leftover quinoa. To usage leftover grains, substitute 2 1/2 cups successful spot of the 2/3 cupful adust listed here. For add-in and swap-out ideas, spot the VARIATIONS, below.

To work the accompanying story, see: Four steps to making a large atom salad, each time.

The quinoa tin beryllium cooked 2 days successful beforehand and dressed 1 time successful advance. The vegetables and chives tin beryllium prepared a time successful beforehand and held connected apical of the quinoa; premix successful earlier serving. Cut the avocado conscionable earlier serving to debar browning.

From nutrient writer Emily Horton.

Ingredients

measuring cup

Servings: 2-3

  • 2/3 cupful dried quinoa (see headnote)
  • 1 cupful water
  • 1/2 spoon oversea salt
  • 2 teaspoons caller citrus juice
  • 1/4 spoon freshly crushed achromatic pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tiny zucchini, diced
  • 1 poblano pepper, seeded and diced (may substitute greenish doorbell pepper)
  • 1/4 cupful minced chives (may substitute scallion greens)
  • Flesh of 1 Hass avocado, chopped into 1-inch chunks

Nutritional Facts

Per serving (based connected 3)

  • Calories

    310

  • Fat

    19 g

  • Saturated Fat

    3 g

  • Carbohydrates

    31 g

  • Sodium

    360 mg

  • Protein

    7 g

  • Fiber

    6 g

  • Sugar

    1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Emily Horton.

Tested by Helen Horton.

Published June 7, 2018

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Updated March 16, 2026

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