Ingredients
- 1½ cups cooked quinoa
- 3 cups coleslaw mix - shredded broccoli, cabbage and carrots
- 1 cup chopped yellow onion
- ½ cup mayonnaise
- 1 ripe avocado
- 1 Tbsp apple cider vinegar - or lemon juice
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Cook quinoa in a small pot according to package instructions (¾ cup dry quinoa + 1½ cups water will make about 1½ cups cooked quinoa).
- In a bowl, mash the ripe avocado with a fork.
- Add in the mayonnaise, apple cider vinegar, salt and pepper. Mix together.
- Add cooked quinoa, coleslaw mix, and chopped onion to a large bowl.
- Add the avocado salad dressing.
- Mix everything together. Cover and let chill in the fridge for 2 hours before serving.
Recipe Notes:
How To Cook Fluffy Quinoa
For best results, read my easy how to cook quinoa guide – the trick is to not stir until the end!
- Add quinoa and water to a pot. Bring to a boil then reduce to let simmer until the water cooks down and is absorbed by the quinoa (Water can be substituted with vegetable broth for more flavorful quinoa).
- Do not stir during this time – Instead, use a spoon to gently move quinoa to see if there’s any water left at the bottom of the pot. If there isn’t any, remove it from heat and let it sit covered with a lid for 10 minutes.
- Fluff with a fork – now you can use a fork to fluff up the quinoa. When you wait until the very end, you avoid creating mushy quinoa that nobody likes.
Nutrition Info
Calories: 249kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Sodium: 313mg | Sugar: 3g
The nutritional information provided is an estimate and is per serving.
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