Black Quinoa Salad with Plum and Avocado is as delicious as it is beautiful. Black quinoa recipes are very versatile and this one celebrates summer beautifully, and is a great dish for lunch and dinner or picnics and parties. Making this salad felt a bit like painting a picture. Creating a base, adding color, adding texture, you get the idea.
What is black quinoa?
- Considered a “superfood,” botanically related to spinach, quinoa is a gluten-free grain of which there are over a hundred varieties.
- The most common we see are white/yellow, red and black.
- Black quinoa is slightly more firm than the lighter colors. It’s also a bit sweeter, with a nut-like, earthy flavor.
- With their exotic look, black quinoa recipes always tend to draw a crowd!
How to Cook Black Quinoa?
- Making black quinoa (or any quinoa), is quite simple.
- Mix 1 part quinoa with 2 parts water, bring to a boil, cover, reduce the heat to low and cook for 15 minutes. Then fluff it up with a fork.
Tips for Making Black Quinoa Salad with Plum and Avocado
- Meyer lemons are my preference, but any lemon will still be delicious.
- And likewise, any plum variety will be lovely.
- I love the look of the black quinoa, but you can use any color, or a mixture of colors.
- 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.)
Getting back to my painting . . .
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.Oh, and my friend and neighbor made this salad on her Late Bloomer Show, which is all about creating, maintaining, and cooking from an edible garden. Watch the video here.
I hope you love this Black Quinoa Salad with Plum and Avocado as much as my family and I do!
More Quinoa recipes to keep you happy:
- Quinoa Crisps
- Crispy Red Quinoa Burgers
- Tropical Quinoa Salad Bowl with Shrimp
- Smoky Lemon-Paprika Quinoa
- Lemon Vegetable Quinoa
- Gluten-Free Quinoa Crusted Fried Chicken
Black Quinoa Salad with Plum and Avocado
For the dressing
For the salad
- ½ cups dry black quinoa
- 1 cup water
- 4 medium-sized plums, washed and dried, cut into about 8 wedges each
- 1 ripe but firm medium-sized avocado, sliced and then cut into bite-sized pieces
- ⅓ cup red onion, thinly sliced
- 1 cup packed mixed baby greens, washed and dried
- freshly ground black pepper
For the dressing
- In a small bowl, combine the lemon zest, juice, honey, salt and mustard. Gradually add the oil, whisking all the while. Set aside.
For the salad
- Rinse the quinoa and add it to a pot with the water. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Fluff with a fork and let it cool to room temperature.
- Once the quinoa has cooled, combine it with the plums, avocado, onion and greens.
- Drizzle the dressing over the salad, toss to combine and crack pepper on top and serve.
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