This vibrant Quinoa Avocado Salad is a refreshing, protein-packed plant-based dish that’s perfect for any meal.
Loaded with fiber-rich quinoa, creamy avocados, and crisp vegetables, it delivers nourishing good fats and essential nutrients while keeping saturated fat low.
Quick, easy, and naturally satisfying, this salad is ideal for everyday lunches, dinner sides, or meal-prep for a healthy, wholesome boost.
Quinoa Avocado Salad
Equipment
- 1 medium saucepan
- 1 Large mixing bowl
- 1 Knife
- 1 cutting board
- 1 Balloon Whisk
Ingredients
For the Salad:
- 1 cup uncooked quinoa
- ½ teaspoon salt
- 1½ cups water
- 1 cup grape tomatoes halved
- 2 Persian cucumbers chopped
- ¼ cup red onion chopped
- 2 large ripe avocados chopped
- ¼ cup fresh cilantro chopped
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ lime juiced
- 2 teaspoons Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Toast the Quinoa for Extra Flavor: Begin by measuring 1 cup of uncooked quinoa and placing it in a medium saucepan. Set the pan over medium-high heat and gently toast the quinoa for about 5 minutes, stirring occasionally. You’ll notice a subtle nutty aroma and the tiny seeds will begin to pop slightly—this toasting step enhances the flavor and adds depth to your salad.
- Cook the Quinoa Until Fluffy: Once toasted, add 1½ cups of water and ½ teaspoon of salt to the pan. Increase the heat to bring the water to a gentle boil. As soon as it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15 minutes. The quinoa will absorb the water and expand, creating a light, fluffy texture.
- Allow Quinoa to Rest: After 15 minutes of cooking, remove the pan from the heat but keep it covered. Allow the quinoa to rest for an additional 5 minutes. This resting period ensures the grains fully absorb any remaining moisture and become perfectly tender without sticking together.
- Fluff and Transfer Quinoa: Using a fork, gently fluff the quinoa to separate the grains. This prevents clumping and ensures a light texture in your salad. Transfer the quinoa to a large salad bowl and allow it to cool slightly while you prepare the other ingredients.
- Prepare the Vegetables: Wash and prepare all your fresh produce. Halve 1 cup of grape tomatoes, chop 2 Persian cucumbers into bite-sized pieces, finely chop ¼ cup of red onion, and dice 2 large ripe avocados. Chop ¼ cup of fresh cilantro to add a bright, herbal note. Make sure all the ingredients are evenly sized to ensure a balanced texture and flavor in each bite.
- Make the Tangy Dressing: In a small mixing bowl, combine ¼ cup of olive oil, 2 tablespoons of red wine vinegar, the juice of ½ a lime, 2 teaspoons of Dijon mustard, ½ teaspoon of dried oregano, ½ teaspoon of salt, and ½ teaspoon of black pepper. Whisk the ingredients vigorously until the dressing is fully emulsified, creamy, and well combined. Taste and adjust the seasoning if necessary.
- Combine Salad Ingredients: Once the quinoa has cooled to near room temperature, gently fold in the prepared tomatoes, cucumbers, red onion, avocados, and chopped cilantro. Take care when mixing to avoid mashing the avocado; a light folding motion will evenly distribute the ingredients without compromising texture.
- Add the Dressing: Pour the freshly made dressing over the quinoa and vegetable mixture. Gently stir until every grain and vegetable piece is lightly coated. The dressing should cling to the ingredients, enhancing the flavors without overpowering the natural freshness of the vegetables and quinoa.
- Serve and Enjoy: The salad can be served immediately at room temperature for a soft, fresh flavor or chilled in the refrigerator for 30–60 minutes to allow the flavors to meld. This Quinoa Avocado Salad makes a delightful lunch, a satisfying side dish, or a nutrient-packed addition to any meal.
- Optional Garnishes and Tips: For extra flair, sprinkle some toasted nuts, seeds, or crumbled vegan cheese on top. You can also add a squeeze of fresh lime just before serving for an extra zing. Remember, if storing leftovers, keep the dressing separate and add it just before eating to maintain creamy avocado texture.
Notes
- Quinoa Cooking Tip: Toasting the quinoa before cooking enhances its nutty flavor and gives the salad a richer aroma. Be sure to stir continuously while toasting to prevent burning.
- Avocado Selection: Choose firm but ripe avocados. Overripe avocados can become mushy and lose their texture in the salad.
- Dressing Timing: For maximum freshness, prepare the dressing separately and toss it with the salad just before serving. This keeps the avocado from browning and maintains crisp vegetable texture.
- Ingredient Variations: Persian cucumbers can be substituted with regular cucumbers, and grape tomatoes can be replaced with cherry tomatoes. Fresh herbs like parsley or basil work well in place of cilantro.
- Meal Prep Tip: The quinoa can be cooked in advance and stored in the refrigerator for up to 3 days. Assemble the salad right before serving for best results.
Chef’s Secrets For Perfect Salad
The key to an exceptional quinoa avocado salad lies in balance and texture.
Toasting the quinoa enhances its flavor, while allowing it to cool before mixing ensures the avocado doesn’t turn mushy.
Always dice vegetables evenly so each bite has consistent flavor and crunch.
Fresh herbs elevate the dish, giving a lively, aromatic dimension.
Gentle folding of the dressing prevents breaking the avocado, keeping the salad visually appealing and perfectly creamy.
Serving Suggestions For Every Meal
This salad is versatile and can be served in multiple ways.
Enjoy it as a standalone lunch for a light yet filling meal.
Pair it with grilled tofu, tempeh, or chickpeas for extra protein.
For dinner sides, it complements roasted vegetables, baked fish, or even a hearty soup.
Sprinkle seeds, nuts, or pomegranate arils on top for added texture and visual appeal.
Serve chilled in summer or at room temperature in cooler months for the best flavor.
Storage Tips To Keep Fresh
To maintain freshness, store leftover quinoa and vegetables separately from the dressing in airtight containers.
Cooked quinoa lasts 3–4 days in the fridge, while the dressing can be kept up to a week.
If you’ve already combined the salad with dressing, it is best eaten within a day to prevent avocado browning and preserve the crispness of vegetables.
Always give the salad a gentle stir before serving leftovers.
Frequently Asked Questions
1. Can I make this salad ahead?
Yes! You can cook the quinoa in advance and store it in the refrigerator. Prepare the dressing and chop the vegetables ahead of time. Combine everything right before serving to preserve freshness, particularly the avocado texture.
2. What other grains work instead of quinoa?
Couscous, bulgur, farro, or even brown rice can be used as alternatives. Keep in mind that cooking times and water ratios may vary. Choose a grain with a fluffy texture to maintain the salad’s lightness.
3. Can I substitute the avocado?
If you prefer, you can use diced roasted sweet potatoes or chickpeas for creaminess and richness. Avocado gives healthy fats and a buttery texture, but these alternatives will provide a different yet equally satisfying flavor.
4. How can I prevent avocado from browning?
To slow oxidation, toss the avocado with lime juice before adding it to the salad. Preparing the dressing separately and combining it just before serving also helps maintain the vibrant green color.
5. Is this salad suitable for meal prep?
Absolutely! Store the cooked quinoa and vegetables separately in airtight containers. Add avocado and dressing only when ready to serve. This approach ensures the salad remains fresh, colorful, and maintains its ideal texture for up to 2–3 days.
