Sharing another wholesome salad recipe to enjoy on warm summer days: Greek Quinoa Salad Stuffed Avocados are packed with protein, fibre, healthy fat, and flavour. The perfect way to use beautiful farm fresh organic vegetables in a whole new way, with quinoa, chickpeas, feta, artichokes, sun-dried tomatoes, olives, herbs, and tangy dressing.
Coming at you with my second salad recipe of the week! In truth, these Greek quinoa salad stuffed avocados are so hearty and satisfying, you’ll hardly notice that you’re eating salad for dinner. Pair them with pita and hummus, and you have yourself a hearty yet summery meal that doesn’t take too long to make.
greek quinoa salad stuffed avocados: the details
This was my first time making stuffed avocados, and I have been missing out. There’s something so satisfying having an avocado half all to yourself, especially when it’s overflowing with Greek quinoa salad. This meal is abundant in healthy fat, protein, fibre, and antioxidant phytonutrients. It’ll make you feel as good as it tastes. 🙂
ingredients you’ll need
For the Greek quinoa salad, you’ll need quinoa, chickpeas, zucchini, cucumber, tomatoes, radishes, dill, mint, sun-dried tomatoes, olives, artichokes, red onion, spinach, pepitas, and feta. For the dressing, you’ll need extra virgin olive oil, lemon zest and juice, red wine vinegar, garlic, sea salt, pepper, dried oregano, and honey.
For serving, you’ll need avocados, pita, and hummus. I’ve included a pepita herb hummus recipe; you can make that or use store-bought in a pinch.
the method
Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir, and cover. Cook for fifteen minutes. Remove from the heat and let it cool.
Make the dressing: Combine the oil, lemon zest and juice, red wine vinegar, garlic, salt, pepper, oregano, and honey in a jar. Secure the lid and shake to combine.
Once the quinoa has cooled, make the salad: Add the quinoa, chickpeas, zucchini, cucumber, tomatoes, radishes, dill, mint, sun-dried tomatoes, olives, artichokes, red onion, spinach, pepitas, and feta to a large bowl. Add the dressing and toss.
Want to save this post?
Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!
Assemble the stuffed avocados: Slice the avocados in half and scoop out the pits. Use a big spoon to carefully scoop out entire avocado halves. Place on a serving platter. Top each half with some of the quinoa salad. Dollop some hummus on the platter, too. Serve the stuffed avocados with pita and additional quinoa salad.
more wholesome summer salad recipes
- Egg, Fried Halloumi and Berry Baby Kale Salad with Lemon Caper Basil Pesto Dressing
- Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Goddess Dressing
- Roasted Beets on Arugula Salad with Whipped Tofu + Socca
Finally, I hope that you love these Greek quinoa salad stuffed avocados! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
I’m keeping this post very short and sweet because it’s late at night (well, technically early in the morning), and I am rather tired. I’ll be back tomorrow with my Neapolitan overnight oats recipe!
Enjoy!
Print
Greek Quinoa Salad Stuffed Avocados
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Sharing another wholesome salad recipe to enjoy on warm summer days: Greek Quinoa Salad Stuffed Avocados are packed with protein, fibre, healthy fat, and flavour. The perfect way to use beautiful farm fresh organic vegetables in a whole new way, with quinoa, chickpeas, feta, artichokes, sun-dried tomatoes, olives, herbs, and tangy dressing.
Ingredients
Greek Quinoa Salad
- 1 cup quinoa
- 2 cups water
- ¼ teaspoon sea salt
- 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- 1 small zucchini, thinly sliced
- ½ of an English cucumber, diced
- 2 medium tomatoes, diced
- 4 radishes, thinly sliced
- Big handful each fresh mint and dill, finely chopped
- ⅓ cup oil-packed sun-dried tomatoes, finely chop (drain oil before measuring)
- ⅓ cup artichoke hearts in brine, quartered (drain before measuring)
- ⅓ cup pitted Kalamata olives, sliced
- ½ of a small red onion, finely chopped
- 4 cups spinach, chopped
- ⅓ cup roasted pepitas or chopped almonds
- 100 grams feta cheese, diced small
Dressing
- ¼ cup extra virgin olive oil
- Zest and juice of 1 large organic lemon (about ¼ cup of juice)
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 ½ teaspoons dried oregano
- 1 teaspoon raw honey
For Serving
- Avocados (½ an avocado per person)
- Pita
- Hummus (see notes section for my recipe)
Instructions
- Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, stir, and cover. Cook for fifteen minutes. Remove from the heat and let it cool.
- Make the dressing: Combine the oil, lemon zest and juice, red wine vinegar, garlic, salt, pepper, oregano, and honey in a jar. Secure the lid and shake to combine.
- Once the quinoa has cooled, make the salad: Add the quinoa, chickpeas, zucchini, cucumber, tomatoes, radishes, dill, mint, sun-dried tomatoes, olives, artichokes, red onion, spinach, pepitas, and feta to a large bowl. Add the dressing and toss.
- Assemble the stuffed avocados: Slice the avocados in half and scoop out the pits. Use a big spoon to carefully scoop out entire avocado halves. Place on a serving platter. Top each half with some of the quinoa salad. Dollop some hummus on the platter, too. Serve the stuffed avocados with pita and additional quinoa salad.
Notes
Pepita Herb Hummus recipe: In a food processor, grind ⅓ cup roasted pepitas and 2 garlic cloves into a coarse meal. Add 1 ½ cups cooked chickpeas, ¼-1/3 cup lemon juice, 2 tablespoons extra virgin olive oil, ½-1 teaspoon salt, pepper to taste, and a big handful of fresh herbs (I used parsley and basil). Blend until smooth, adding a splash of water, if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Greek
Thank you to Ottawa Farm Fresh for the delicious Community Supported Agriculture vegetables I used in today’s recipe!
Leave a Comment