Avocado Tomato Quinoa Salad

  • Cook Time: 20 min
  • Servings: 4
  • Calories per serving 208, Protein 4g, Fat 14.8g, Carbs 18g, Fiber 6.8g


  • Vinegar, 1 tsp (0.2 oz)
  • Basil, 7 leaves (0.1 oz)

  • Avocado, 1 avocado (7.3 oz)

  • Lemon juice, 0.5 tablespoons (0.3 oz)

  • Salt to taste, 1 serving (0 oz)

  • Arugula, 0.5 cup (0.4 oz)

  • Olives, 0.5 cup (2.4 oz)

  • Bell pepper, 1 large (5.9 oz)

  • Onion, 1 green onions (0.4 oz)

  • Parsley, 0.5 cup (1.1 oz)

  • Olive oil, 1 tablespoon (0.5 oz)

  • Tomatoes-chopped, 0.5 cup (4.3 oz)

  • Precooked Quinoa, 1 cup (6.1 oz)


  1. If you don’t have cooked quinoa – cook it to label instructions and let cool for 30-60 min.

  2. Chop all vegetables small (tomatoes, avocados, onions, peppers, olives, arugula, parsley, basil)

  3. Place cooled quinoa and chopped vegetables in a big mixing bowl.

  4. Add lemon juice, vinegar, olive oil and mix everything well together. Add salt to taste (a small pinch should be enough, since the olives are also salty).

  5. Enjoy!

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