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
Ingredients
For the dressing
- zest of 1 medium to large Meyer Lemon
- 2 tablespoons fresh Meyer lemon juice
- 1½ teaspoons honey
- 1 teaspoon whole grain mustard
- ¼ teaspoon salt
- 1½ tablespoons extra virgin olive oil
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
Instructions
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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Colette says
Just what I want for dinner!
Ruta says
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 says
Thanks so much, Ruta. 😀
David says
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 says
You just know if something looks that beautiful, it has to be delicious.
valentina says
Thank you, Jeri! 🙂
Adri says
What a beautiful dish. The combination of flavors and textures is so enticing!
valentina says
Thanks so much, Adri. I hope you try it!
Kaye Kittrell says
We had this tonight and it was delicious!! Thank you! You know I’m always after fresh and simple recipes. – Kaye
valentina says
Kaye, so happy you enjoyed this. So fabulous that you have a plum tree!
Abbe@This is How I Cook says
I love painting pictures especially when they taste as good as they look!
valentina says
Thank you so much! 😀 Enjoy!
Marissa says
My niece introduced us to black quinoa when she brought us a little bag of it from a trip to Peru. It is SO delicious! And, as usual, I love the creative textures and flavors you add to your dishes. This salad looks absolutely wonderful.
valentina says
Thanks so much, Marissa. I didn’t know quinoa was a common ingredient in Peru. Very cool! Enjoy. ~Valentina
Eha says
What a lovely and unexpected combination I just have to try soonest ! Would not have thought to put the three basic ingredients together ! I live on both rice and quinoa of all colours in both cases. Am oft a ‘lazy’ cook tho’ where either grain ends in the pot with sufficient water to cover and is cooked without a lid until done – works for me 🙂 ! As one first eats with one’s eyes and nose, this picture-perfect dish surely fits the first part of the bill . . .
valentina says
Eha, I love your comment. Thank you so much. Love the eating with your eyes and nose. 🙂 I hope you have a lovely weekend! Valentina
Liz says
I am a huge fan of quinoa salads and love this mixture of ingredients! The vinaigrette is delightful, too!
valentina says
Thanks, Liz! Cheers and have a great weekend, Valentina
2pots2cook says
Absolutely amazing way to eat ancient grains Valentina ! So into the season ! Thank you and enjoy your day 🙂
valentina says
Quinoa sound so much more delicious when referred to as “ancient grains.” I will call them that from now on! 😀 Thanks, Davorka. ~Valentina
Dawn - Girl Heart Food says
What a lovely way to describe preparing this salad – like painting a picture! I do love all those colours in there, especially contrasting against the black quinoa…speaking of which, I have to look out for! Sounds delicious and interesting that it’s a little sweeter! I bet I’d love it! Hope you have a wonderful weekend, Valentina 🙂
valentina says
Thanks so much, Dawn. I hope you spot the quinoa and can try it. Cheers and have a delightful weekend! 🙂 ~Valentina
mimi rippee says
What lovely flavors! And textures! I cannot wait to make this. thank you.
valentina says
Thank YOU, Mimi! 🙂
David @ Spiced says
I love your description of food as a painting. It truly is exactly that! I’ve got to say you nailed the colors on this recipe, Valentina. So pretty! I love using that black quinoa as a base. And the flavors sound excellent for a nice lunch or side dish, too!
valentina says
Thanks so much, David!! 😀 ~Valentina
st louis artists says
This looks amazing. I am going to try this recipe next week. It seems like a terrific Summer dish. Thanks for sharing
valentina says
Thanks so much! I hope you love it as much as we do! 🙂 Enjoy. ~Valentina