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Avocado Quinoa Salad is a vibrant, fresh, and satisfying dish that combines the creamy richness of ripe avocado with the nutty texture of cooked quinoa.
This easy-to-make salad is packed with wholesome ingredients, making it the perfect choice for a light lunch, a filling dinner, or a refreshing side dish.
Whether you’re looking for a nutritious meal or something to bring to a gathering, this salad fits the bill.
With its combination of fresh vegetables and a simple, flavorful dressing, it’s sure to become one of your go-to recipes.
Health Benefits of Avocado Quinoa Salad
Rich in Healthy Fats: Avocados provide heart-healthy monounsaturated fats that support cardiovascular health and help maintain healthy cholesterol levels.
High in Fiber: Quinoa, avocado, and vegetables are fiber-rich, aiding digestion, promoting gut health, and keeping you fuller for longer.
Complete Plant-Based Protein: Quinoa is a complete protein, providing all nine essential amino acids—ideal for vegetarians and vegans.
Packed with Vitamins and Minerals: This salad offers vitamins C and K (from avocado and cilantro) and potassium, which supports muscle function and blood pressure regulation.
Low Glycemic Index: Quinoa has a low glycemic index, helping to stabilize blood sugar levels and providing sustained energy.
Anti-Inflammatory Properties: The olive oil and fresh vegetables contain antioxidants that combat inflammation and support overall wellnes
Why You’ll Love This Recipe
This Avocado Quinoa Salad is the perfect balance of textures and flavors.
The quinoa provides a nutty base that pairs beautifully with creamy avocado, crunchy cucumber, and juicy cherry tomatoes.
It’s a great option for those looking to eat healthier, as quinoa is a complete protein, high in fiber, and packed with vitamins.
Avocado, on the other hand, adds healthy fats that help keep you full and satisfied.
The salad is not only delicious but also versatile, easy to make, and can be customized with your favorite veggies or protein.
It’s a fantastic way to enjoy a light yet nourishing meal that works for various dietary preferences, including vegan, gluten-free, and dairy-free.
Ingredients You’ll Need
To make this Avocado Quinoa Salad, you’ll need the following fresh and healthy ingredients:
- 1 cup quinoa
- 2 ripe avocados, peeled, pitted, and diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper, to taste
Optional add-ins:
- 1 can (15 oz) chickpeas, drained and rinsed, for extra protein
- Feta cheese, crumbled (or vegan feta for a plant-based option)
- 1 tablespoon sesame seeds or sunflower seeds for added crunch
This combination of ingredients creates a balance of creamy, crunchy, tangy, and fresh flavors, making this salad incredibly satisfying and delicious.
Step-by-Step Instructions
Cook the Quinoa
Begin by rinsing 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water.
Bring to a boil, then reduce the heat to low and cover.
Simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Fluff with a fork and set aside to cool.
Prepare the Vegetables
While the quinoa is cooling, dice the 2 avocados, 1 cucumber, and ½ red onion.
Halve the 1 cup of cherry tomatoes. Set all the vegetables aside in a large mixing bowl.
Make the Dressing
In a small bowl, whisk together the juice of 1 lime, 2 tablespoons of olive oil, and a pinch of salt and pepper.
Taste and adjust seasoning as needed.
Assemble the Salad
Once the quinoa has cooled to room temperature, add it to the bowl with the chopped vegetables.
Pour the lime dressing over the mixture and toss gently to combine. Add the chopped fresh cilantro and toss again.
Serve and Enjoy
Serve the salad immediately, or chill it in the refrigerator for an hour to let the flavors meld.
Garnish with optional toppings like crumbled feta, sesame seeds, or chickpeas for extra texture and protein.
Recipe Variation
Grain Swap: Replace quinoa with couscous, farro, or bulgur for a different texture.
Protein Boost: Add grilled shrimp, shredded chicken, tofu, or black beans for extra protein.
Different Greens: Mix in arugula, spinach, or kale to add more greens.
Dressing Twist: Swap lime juice for balsamic or red wine vinegar for a tangy alternative.
Nutty Crunch: Sprinkle chopped almonds, walnuts, or pumpkin seeds for extra texture
Storage Guide
Refrigeration: Store leftover Avocado Quinoa Salad in an airtight container in the refrigerator for up to 1–2 days.
Avocado Tip: To prevent the avocado from browning, add a splash of extra lime juice before sealing the container.
Separation Solution: If the dressing separates, give the salad a gentle toss before serving.
Avoid Freezing: This salad is not freezer-friendly due to the fresh vegetables and avocado, which lose their texture when thawed
Serving Suggestions
As a Main Dish: Serve with a side of pita bread or a bowl of soup for a complete meal.
Side for Grilled Dishes: Pairs well with grilled chicken, salmon, or tofu for a balanced meal.
Stuffed Avocado: Scoop out an avocado half and fill it with the salad for an elegant presentation.
Taco Filler: Use it as a fresh and healthy taco filling along with some salsa.
Brunch Addition: Serve alongside scrambled eggs or a frittata for a refreshing contrast.
What to Serve with Avocado Quinoa Salad
This Avocado Quinoa Salad is versatile and pairs well with a variety of dishes. You can serve it as a standalone light meal or alongside other dishes:
Grilled Chicken or Tofu: Add a protein to turn this salad into a heartier meal.
Roasted Vegetables: Pair with roasted sweet potatoes, carrots, or bell peppers for a nutrient-packed combo.
Fresh Bread: Serve with whole-grain pita or crusty baguette for a fulfilling meal.
Soup: Pair with a light soup, like a tomato basil or lentil soup, for a complete meal.
Final Thoughts
Avocado Quinoa Salad is a vibrant, satisfying dish that brings together simple yet delicious ingredients in a way that’s both nutritious and easy to prepare.
Perfect for any occasion, this salad is highly customizable to your taste and dietary preferences.
Whether you enjoy it on its own or pair it with other dishes, it’s sure to become a staple in your healthy meal rotation.
Frequently Asked Questions
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with other grains like farro, bulgur, or couscous.
Each will provide a different texture but will still work well in this salad.
How do I keep the avocado from browning in the salad?
To prevent the avocado from browning, make sure to toss it with lime juice immediately after cutting it.
You can also store the salad with the avocado in a separate container and combine them right before serving.
Can I make this salad ahead of time?
Yes, you can prepare the quinoa and vegetables in advance.
However, it’s best to add the avocado and dressing just before serving to keep the salad fresh.
How can I make this salad more filling?
To make the salad more filling, you can add protein like grilled chicken, chickpeas, or even beans.
You could also serve it with a side of roasted vegetables or whole-grain pita.
Can I make the dressing ahead of time?
Absolutely! The dressing can be made ahead of time and stored in the fridge for up to a week.
Just give it a quick shake or whisk before using.
Avocado Quinoa Salad
Equipment
- 1 Medium Saucepan – for cooking quinoa
- 1 small bowl (for mixing the dressing)
- 1 large mixing bowl (for combining the salad ingredients)
- 1 fork (for fluffing the quinoa)
- 1 whisk (for making the dressing)
Ingredients
- 1 cup quinoa
- 2 ripe avocados peeled, pitted, and diced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion finely diced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional add-ins:
- 1 can 15 oz chickpeas, drained and rinsed
- Feta cheese or vegan feta for plant-based option
- 1 tablespoon sesame seeds or sunflower seeds
Instructions
Cook the Quinoa:
- Rinse the quinoa under cold water. Combine it with 2 cups of water in a saucepan, bring to a boil, then reduce heat and cover. Simmer for 15 minutes until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let it cool.
Prepare the Vegetables:
- While the quinoa cools, dice the avocados, cucumber, and red onion. Halve the cherry tomatoes.
Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Assemble the Salad:
- Once the quinoa has cooled, add it to a large mixing bowl with the chopped vegetables. Drizzle the dressing over the salad and toss gently to combine. Add chopped cilantro and toss again.
Serve and Enjoy:
- Serve immediately or chill for an hour to allow the flavors to meld. Add optional toppings like feta or chickpeas for added flavor and texture.
Notes
- Substitute grains: If you don’t have quinoa, other grains like farro, couscous, or bulgur can be used as substitutes.
- Add more protein: To make this salad more filling, consider adding protein like grilled chicken, chickpeas, or tofu.
- Make ahead: The quinoa and vegetables can be prepped ahead of time, but add the avocado and dressing just before serving to keep the salad fresh.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 1–2 days, but avocado may brown over time. Adding extra lime juice helps preserve its freshness.
