Indulge in the vibrant flavors of summer with our Vegan Quinoa and Avocado Salad, drizzled with luxurious truffle oil. This refreshing dish combines the nutty essence of quinoa with creamy avocado, sweet grapes, and crunchy almonds.
Perfect for those seeking a quick yet sophisticated salad, it’s a delightful symphony of textures and tastes that will leave you craving for more. Dive in and let your taste buds revel in this summertime favorite.
How to cook quinoa?
Quick Vegan Quinoa and Avocado Salad with Truffle Oil Recipe
Course: Dinners, Lunches, Recipe book, VeGaN mealsDifficulty: Easy1
servings20
minutes20
minutesKeep the screen of your device on
Ingredients
1 cup 1 cooked quinoa
100 g 100 white grapes, halved
50 g 50 sliced almonds (preferably peeled)
A handful of arugula (rocket)
2 tablespoons 2 dried cranberries
1 1 avocado, chopped into large pieces
2 tablespoons 2 quality white truffle oil
Directions
- Prepare the quinoa as directed on the package. For reference, you can cook 1 cup of quinoa with 2 cups of water and a pinch of salt for roughly 20 minutes, or until the water is fully absorbed.
- In a large bowl, combine the grapes, arugula, quinoa, cranberries, and avocado. Drizzle with truffle oil and mix well.
- Serve the salad on a plate and garnish with the sliced almonds. Savor and enjoy!
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