This vibrant salad combines the nutty flavor of quinoa, the peppery bite of rocket, creamy avocado, and the tangy sweetness of roasted cherry tomatoes. The lemon-herb vinaigrette ties it all together beautifully. It's a refreshing and wholesome dish that's perfect for a light lunch or dinner. The tri-color quinoa adds a visual appeal, and the mixed sprouts provide a delightful crunch. A pro tip ensures your avocado stays fresh and green, making this salad a...
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Preheat your oven to 400°F (200°C). Toss the cherry tomatoes in olive oil with a pinch of salt. Roast them on a baking sheet for about 10–12 minutes until the skins start to blister and brown slightly. Set aside to cool.
Cook the quinoa according to package instructions (usually 1 part quinoa to 2 parts water). Fluff it with a fork and let it reach room temperature.
Combine olive oil, lemon juice, mustard, honey, salt, and pepper in a small bowl or jar. Whisk or shake vigorously until the dressing is emulsified.
Lay a generous bed of rocket on a large plate or bowl.
Mound the cooked quinoa in the center of the greens.
Scatter the roasted cherry tomatoes around the edges and on top.
Add the diced avocado across the dish.
Top the entire center with a handful of fresh sprouts.
Drizzle the vinaigrette over the top just before serving.
To keep the avocado from browning if you aren't eating it immediately, toss the cubes in a little bit of lemon juice before adding them to the plate.
Can I use a different type of quinoa?
Yes, you can use any type of quinoa, but tri-color quinoa adds a unique visual appeal to the dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid sogginess.
Can I substitute rocket with another green?
Yes, you can use spinach or arugula as a substitute for rocket.
Is this salad suitable for meal prep?
Yes, but keep the dressing and avocado separate until ready to serve to maintain freshness.
Can I make the vinaigrette ahead of time?
Absolutely! Store the vinaigrette in a sealed jar in the refrigerator for up to a week.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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