Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Quinoa and Avocado Salad with Almonds and Mint

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Quinoa and Avocado Salad with Almonds and Mint

White, red or rainbow (tricolor) quinoa works in this recipe, so use whichever type you prefer. Most quinoa sold in grocery stores is pre-rinsed to rid the seeds of the naturally occurring, bitter-tasting saponin coating; check the package and if it does not indicate, rinse and drain the quinoa first. The simplest way to remove the seedy cores from the zucchini halves is to scrape them out with a spoon; this keeps the moisture of the seeds from diluting the dish. Serve as a vegetarian main course or as a side to grilled or seared fish or shrimp.

4

Servings

Tip

Don't forget to marinate the avocados and zucchini while the quinoa cooks. This infuses them with flavor so each forkful is well-seasoned.

30 minutes

Reviews
Beth M.

What a delight to find this recipe in my inbox this morning...I had been searching through the "sides" recipes to figure out what to have with the thawed frozen salmon allocated to tonight's pandemic menu. This stole the show. So good, so tasty and I'll admit I was a little short in the pantry on the quinoa side so with the 3/4 c quinoa I modified the other flavorings and water that cooked with that and threw in roughly a quarter cup of leftover rice. Really amazing. The salmon was lackluster so I am really thankful we had this! Thanks for the Tuesday emails!

Beth M.

Also, due to my pandemic pantry not being completely stocked I used roasted salted pistachios and cilantro as opposed to mint.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.