Meyer Lemon-Black Quinoa Plum and Avocado Salad Recipe

by valentina on June 19, 2013

Post image for Meyer Lemon-Black Quinoa Plum and Avocado Salad Recipe

Making this salad felt a bit like painting a picture.

You see, as I was cooking the black quinoa, I spotted my big bowl ripe plums out of the corner of my eye. I thought their bright reddish color would look so pretty against the beautifully textured, black quinoa. Then I imagined how lovely the soft green color of an avocado would would look against the red and black.  And I knew the purple curves of the onion would be dazzling.

A bit of lettuce for depth (and good measure ;-) ), plus the flavor and color from Meyer lemons to balance everything, and voilà — a gorgeous (and delicious) painting!


Meyer Lemon-Black Quinoa Plum and Avocado Salad Recipe

Prep Time: 20 minutes

Yield: Serves 4 to 6


For the dressing:

Zest of 1 medium to large Meyer Lemon

2 tablespoons fresh Meyer lemon juice

1-1/2 teaspoons honey

1 teaspoon grainy mustard

1/4 teaspoon sea salt

1-1/2 tablespoons extra virgin olive oil

For the salad:

1-1/2 cups cooked black quinoa

4 medium-sized plums, washed, dried, and cut into about 8 wedges each

1 ripe but firm medium-sized avocado, sliced and then cut into bite-sized pieces

1/3 cup thinly sliced red onion

1 cup packed mixed baby greens

Freshly ground black pepper

    For the dressing:
  1. In a small bowl, combine the lemon zest, juice, honey, salt and mustard. Gradually add the oil, whisking all the while. Set aside.
  2. For the salad:
  3. In a large serving bowl, combine the quinoa, plums, avocado, onion and greens.
  4. Drizzle the dressing over the salad, toss to combine and crack pepper on top and serve.


The quinoa should be made at least a couple of hours ahead of time so it can cool completely. (I usually make a large amount at once and use it over a period of several days, in a few different recipes.) Cook the quinoa according to the package instructions — typically you mix 1 part quinoa with 2 parts water, bring to a boil, cover, reduce the heat to low and cook for 15 minutes.

I love the look of the black quinoa, but you can use any color. And likewise, Meyer lemons are my preference, but any lemon will still be delicious.

Please note that the prep time does not include cooking the quinoa.

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{ 10 comments… read them below or add one }

Colette June 20, 2013 at 8:25 am

Just what I want for dinner!


Ruta June 21, 2013 at 10:29 am

Oh my goodness, that’s gorgeous! I’ve never seen all of that paired together before, and not only does it look amazing, it sounds delicious too. I will definitely be trying this!


valentina June 22, 2013 at 4:34 am

Thanks so much, Ruta. :-D


David June 21, 2013 at 2:09 pm

Valentina – this is beautiful and such a unique combination of flavors. I love the versatility of quinoa, and of course anything with avocados steals my heart!


jeri June 24, 2013 at 5:22 am

You just know if something looks that beautiful, it has to be delicious.


valentina June 29, 2013 at 4:33 am

Thank you, Jeri! :-)


Adri June 25, 2013 at 7:09 pm

What a beautiful dish. The combination of flavors and textures is so enticing!


valentina June 29, 2013 at 4:34 am

Thanks so much, Adri. I hope you try it!


Kaye Kittrell June 27, 2013 at 4:08 am

We had this tonight and it was delicious!! Thank you! You know I’m always after fresh and simple recipes. – Kaye


valentina June 29, 2013 at 4:36 am

Kaye, so happy you enjoyed this. So fabulous that you have a plum tree!


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