Quinoa and Jicama Salad with Avocado Dressing Recipe
When I first moved to California over 30 years ago, I was introduced to the avocado and my love affair has continued. I had never eaten an avocado before, nor had I tried guacamole. My then boyfriend (who is now Hubs) took me to a new fast casual restaurant called Baja Fresh and I ate a burrito with guacamole. Holy deliciousness. Now I buy avocados every week and smash them on toast, cube them into salads, turn them into pudding and brownies, mash them into guacamole, and blend them into dressings. I love their creaminess and healthy fats and fiber, and their versatility. I especially love this avocado dressing in this quinoa and jicama salad recipe I am sharing today.
Why you’ll love this quinoa and jicama salad recipe
- healthy WF plant-based salad;
- can be eaten cold or room temp;
- great for summer entertaining;
- great for meal prep for school lunches and to take to the office.
Ingredients
- Quinoa – is a pseudo-cereal which contains all the essential amino acids. I used white quinoa, but you can use red, black, or a mix.
- Jicama – is a root vegetable that is popular in Mexico. You can eat it raw or in stir fries and it tastes like a flavorless watermelon, but crunchier.
- Cherry Tomatoes – are tiny tomatoes with delicious flavor and sweetness. I love adding them to salads.
- Jalapeño – is a medium-sized chili pepper. It’s not as spicy as other chili peppers, especially if you remove the seeds.
- Scallions – add a subtle onion flavor to this salad without being too strong. You could also use chives.
- Cilantro – is a popular herb in Mexican recipes. It’s delicious here! If you’re not a fan of cilantro, you can try using mint or omit.
- Lime juice – provides a nice acidity to the salad and helps the avocado dressing from turning brown.
- Avocado – is wonderful in salads to add a nice creamy element. It has almost no flavor and I use it in this recipe to make the dressing creamy.
- Queso fresco – is a mild soft cheese similar to feta. Cheese adds salt, creaminess, and flavor to recipes. I think feta makes everything taste better, which you could use if you can’t find queso fresco in your area.
How to make quinoa and jicama salad?
- Place quinoa in a saucepan and add a healthy pinch of sea salt and 1 ¾ cups water. Bring to a boil, cover, and lower to a simmer. Cook until water is absorbed, about 15 minutes. Turn off the heat and allow to sit covered for 10 minutes.
- Transfer quinoa to a serving bowl and allow to cool slightly. If you’re in a pinch, you can spread the quinoa on a baking sheet to cool faster. Fluff with a fork.
- Add jicama, tomatoes, jalapeño, scallions and cilantro to the quinoa. Toss to combine.
- Place avocado in a blender or food processor and blend with lime juice and 1/2 teaspoon salt until smooth. Add a few tablespoons of water (I added 2) to achieve a consistency like Greek yogurt.
- Pour avocado dressing over quinoa salad and season with pepper. Toss to combine. Taste for seasoning. Top with crumbled cheese, if desired.
Tips
- If you want to use already cooked quinoa, you’ll need about 3 cups
- Can add hemp seeds or chopped cooked chicken or shrimp to boost the protein
- Leftovers are great for several days and because the avocado is blended with the lime juice, it doesn’t turn brown.
- Another way to serve this salad is to toss all the salad components together, spread the avocado dressing on a platter, and top the dressing with the salad.
Substitutions
- Quinoa – cooked farro, barley, or even cooked chickpeas
- Jicama – 1 apple + 1 Persian cucumber chopped
- Jalapeño – pinch of cayenne, dash of hot sauce or omit
- Scallions – chives or shallot
- Cilantro – omit if you dislike. Or you can try mint.
- Queso fresco – cotija cheese, sheep’s/goat’s milk feta, violife vegan feta or omit
Other recipes you may like
*Quinoa Salad with Cherries, Almonds, Celery and Pecorino
*Winter Salad with Grapefruit, Crispy Quinoa, and Jalapeño-Mint Vinaigrette
*Spinach and Quinoa Salad with Feta and Dill
View this post on Instagram
If you give this quinoa and jicama salad recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!
Quinoa and Jicama Salad with Avocado Dressing
Ingredients
- 1 cup uncooked quinoa rinsed if you like
- Sea salt
- 2 cups peeled and chopped bite size jicama or (1 apple + 1 persian cucumber, chopped)
- 1 cup halved cherry tomatoes
- ½ jalapeño seeded and finely diced
- 2 scallions sliced
- ½ cup cilantro leaves and tender stems chopped (omit if you dislike it)
- Juice of 1 lime about 2 Tablespoons
- 1 avocado peeled and pitted
- Freshly ground black pepper
- Optional: queso fresco cotija, or sheep’s/goat’s milk feta
Instructions
- Place quinoa in a saucepan and add a healthy pinch of sea salt and 1 ¾ cups water. Bring to a boil, cover, and lower to a simmer. Cook until water is absorbed, about 15 minutes. Turn off the heat and allow to sit covered for 10 minutes.
- Transfer quinoa to a serving bowl and allow to cool slightly. If you’re in a pinch, you can spread the quinoa on a baking sheet to cool faster. Fluff with a fork.
- Add jicama, tomatoes, jalapeño, scallions and cilantro to the quinoa. Toss to combine.
- Place avocado in a blender or food processor and blend with the lime juice and 1/2 teaspoon salt until smooth. Add a few tablespoons of water (I added 2) to achieve a consistency like whipped cream.
- Pour avocado dressing over quinoa salad and season with pepper. Toss to combine. Taste for seasoning. Top with crumbled cheese, if desired.
Notes
No comment yet, add your voice below!