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Colorful Quinoa Salad with Avocado and Tomato

Colorful Quinoa Salad with Avocado and Tomato

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A simple, nutritious quinoa salad featuring brain-healthy ingredients like avocado, tomatoes, and olive oil. Perfect for caregivers seeking a quick, wholesome meal that supports memory and overall brain health.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 170 g quinoa rinsed well before cooking
  • 240 ml water for cooking quinoa
  • 150 g avocado peeled, pitted, diced
  • 120 g tomato chopped, firm and ripe
  • 60 g kale stems removed, finely chopped
  • 30 ml olive oil extra virgin
  • 15 ml lemon juice freshly squeezed
  • 1 tsp garlic minced
  • 2 g parsley fresh, chopped
  • 1 g black pepper freshly ground
  • 2 g salt preferably sea salt

Method
 

  1. Rinse the quinoa under cold water until water runs clear to remove bitterness.
  2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.
  3. Fluff the cooked quinoa with a fork and transfer to a large bowl to cool slightly.
  4. Add diced avocado, chopped tomato, and finely chopped kale to the quinoa.
  5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper until combined.
  6. Pour the dressing over the quinoa mixture and toss gently to combine evenly.
  7. Sprinkle chopped fresh parsley on top before serving.

Notes

This colorful quinoa salad provides a balance of healthy fats from avocado and olive oil, fiber and antioxidants from kale and tomato, and plant-based protein from quinoa. It's easy to prepare with minimal chopping and cooking steps, making it caregiver-friendly for busy days. The lemon juice adds brightness, encouraging appetite and hydration.

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