Easy Cucumber Avocado Quinoa Salad with Sauerkraut and Hemp Seeds Recipe
This Easy Cucumber Avocado Salad with Quinoa is a nutritious and refreshing dish featuring quinoa, cucumber, avocado, sauerkraut, nutritional yeast, hemp seeds, fresh herbs, lemon juice, and olive oil. It is a versatile salad suitable as a complete meal or a side dish, offering a gluten-free option and an easy vegan adaptation by omitting the eggs. Light, healthy, and packed with wholesome ingredients, it’s perfect for a quick lunch or dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes (including chilling time)
- Yield: 2 servings as a full meal, 4 servings as a side
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 1/3 cup dry quinoa (or 1 cup cooked quinoa)
- 2 large eggs (omit if vegan)
- 1 large English cucumber
- 1 avocado
- 1/3 cup raw sauerkraut
- 1/4 cup nutritional yeast
- 1/4 cup hemp seeds
- 1/2 cup fresh parsley, chopped (or other herbs like dill)
Dressing
- 3 Tbsp extra virgin olive oil
- 1 lemon, juiced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook quinoa: Rinse 1/3 cup dry quinoa under cold water, then combine with 2/3 cup water in a saucepan. Bring to a boil, then reduce heat and simmer until water is absorbed and quinoa is tender, about 15 minutes. Let it cool.
- Hard boil eggs: Place eggs in a saucepan and cover with cold water. Bring water to a boil, then cover and reduce heat. Let eggs cook for 10 minutes without opening the lid. Remove eggs and place them under cold running water to cool, then peel and slice.
- Slice cucumber: Thinly slice the English cucumber using a mandoline slicer or a sharp knife, and place the slices in a large mixing bowl.
- Add salad mix-ins: To the bowl with cucumber, add the raw sauerkraut, nutritional yeast, hemp seeds, and chopped fresh herbs such as parsley or dill.
- Prepare dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper to taste.
- Combine ingredients: Add the cooked quinoa, sliced hard-boiled eggs (if using), and dressing to the large bowl. Toss everything together gently to combine.
- Add avocado and chill: Just before serving, slice the avocado and gently fold it into the salad to prevent browning. Optionally, chill the salad in the refrigerator for 30 minutes for a colder, refreshing eat.
Notes
- This recipe yields 2 servings as a full meal, or 4 servings as a side dish.
- The salad keeps well in an airtight container for about 1 day in the refrigerator due to the high water content of cucumber. It is best enjoyed fresh.
- This salad does not freeze well.
- You can prepare cooked quinoa and hard-boiled eggs in advance to reduce preparation time on the day of serving.
- To make the salad vegan, simply omit the eggs.
