Quinoa Salad with Avocado and Chia Seeds

A bright and nutty salad featuring quinoa, creamy avocado, and crunchy chia seeds, perfect for lunches and weeknight dinners.

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Rinse the quinoa under cold water for 30–45 seconds, then toast in a dry skillet over medium heat for 2–3 minutes.
Add quinoa to a saucepan with water and salt. Bring to a boil, then simmer covered for 12–15 minutes. Let rest for 5 minutes.
Whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl.
Prep the tomatoes, cucumber, red onion, and avocado, tossing avocado with lemon juice to prevent browning.
Fluff cooked quinoa and transfer to a large bowl. Add vegetables, chopped herbs, and chia seeds. Pour dressing over and toss gently.
Gently fold in avocado and let sit for 5 minutes before serving.

This salad can be made ahead by storing the quinoa and veggies separately from the avocado until ready to serve.