Name: Quinoa Avocado Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 cup uncooked quinoa; ½ teaspoon salt; 1 ½ cups water; 1 cup grape tomatoes, halved; 2 Persian cucumbers, chopped; ¼ red onion, chopped; 2 large ripe avocados, chopped; ¼ cup chopped cilantro; 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

Jump to Recipe· 4.3 from 79 reviews

If you’re searching for a vibrant, healthy dish that bursts with fresh flavors and satisfying textures, then you’re going to love this Quinoa Avocado Salad Recipe. It brings together the nutty goodness of perfectly cooked quinoa with creamy ripe avocados and crisp garden-fresh veggies, all dressed in a tangy, zesty vinaigrette. Whether you’re looking for a wholesome lunch or a light dinner, this salad hits every note with its bright colors, protein-packed ingredients, and a flavor combination that feels like a warm hug in a bowl.

Ingredients You’ll Need

The image shows fresh ingredients arranged carefully on a white marbled surface. There are two dark green avocados and two small cucumbers placed near the bottom right, with a bright red onion and a fresh green lime closer to the bottom left. A bunch of fresh cilantro with light green leaves is on the top left. Several clear glass bowls are spread out, holding ingredients like small red cherry tomatoes, grains of white quinoa, a light brown creamy sauce, a brown liquid resembling vinegar, white salt, and mixed dried herbs and spices. A small glass container with golden olive oil and a glass measuring cup with water complete the setup. The scene is bright and simple, showing freshness and variety. Photo taken with an iphone --ar 4:5 --v 7

Putting together this Quinoa Avocado Salad Recipe is a breeze because the ingredients are refreshingly simple, yet each one plays an important role in creating the perfect balance of taste, texture, and color. From the fluffy quinoa to the creamy avocado, every component shines through.

1 cup uncooked quinoa: The hearty base that’s packed with protein and adds a lovely nutty flavor.
½ teaspoon salt: Enhances the natural flavors of the quinoa as it cooks.
1 ½ cups water: Needed to perfectly cook the quinoa to a fluffy texture.
1 cup grape tomatoes, halved: Adds juicy bursts of sweetness and vibrant red color.
2 Persian cucumbers, chopped: Bring a refreshing crunch and subtle freshness to the salad.
¼ red onion, chopped: Offers a mild bite and a pop of purple that livens up the dish.
2 large ripe avocados, chopped: Creamy and buttery texture that balances with the crisp veggies.
¼ cup chopped cilantro: Adds a bright herbaceous note that ties all the flavors together.
Dressing
¼ cup olive oil: Smooth and rich, it forms the flavorful base of the dressing.
2 tablespoons red wine vinegar: Adds tangy depth to the salad’s dressing.
½ lime, juiced: Fresh citrus that gives a lively zing and brightness.
2 teaspoons Dijon mustard: Gives a subtle kick and helps emulsify the dressing.
½ teaspoon oregano: Brings a touch of Mediterranean flair and earthiness.
½ teaspoon salt: Balances the acidity in the dressing perfectly.
½ teaspoon black pepper: Freshly ground for mild heat and depth.

How to Make Quinoa Avocado Salad Recipe

Step 1: Toast and Cook the Quinoa

Start by toasting the quinoa in a medium saucepan over medium-high heat until you hear gentle popping sounds and smell a nutty aroma. This extra step enhances its natural flavor wonderfully. Next, add salt and water, bring it to a boil, then lower the heat and let it simmer covered for 15 minutes. After cooking, keep it covered and let it steam for another 5 minutes before fluffing with a fork. Transferring it to a large bowl to cool is crucial so your avocado doesn’t get mushy later.

Step 2: Prepare the Dressing

While the quinoa cools, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, salt, and pepper. This tangy, slightly sharp dressing is what lifts all the fresh vegetables and quinoa to the next level. It’s perfectly balanced to brighten every bite without overpowering the ingredients.

Step 3: Toss the Salad

Once your quinoa has reached room temperature, gently fold in the grape tomatoes, chopped cucumbers, red onions, ripe avocados, and cilantro. Then pour your homemade dressing over the mixture. Stir very gently to combine so the avocado remains creamy and doesn’t break down too much. This step is where the magic happens—a melange of textures and vibrant flavors coming together beautifully.

How to Serve Quinoa Avocado Salad Recipe

A large shallow white bowl sits on a white marbled surface, filled with a base layer of cooked grain, light brown and textured. On top, there are five layers of chopped ingredients arranged side by side: dark green chopped cilantro on the far left, next to bright green diced avocado, then light green cucumber pieces, followed by small chunks of shiny red cherry tomatoes, and lastly finely chopped purple and white red onion. The colors are fresh and vibrant, showing a neat and fresh salad arrangement. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make this Quinoa Avocado Salad Recipe even more visually inviting and flavorful, consider simple garnishes like a sprinkle of toasted pumpkin seeds or a pinch of freshly chopped parsley or extra cilantro. A zest of lime on top adds a fresh citrus lift just before serving. These small touches bring extra crunch, color, and freshness that guests will appreciate.

Side Dishes

This salad is delightfully filling on its own, but if you want to turn it into a full meal or accompany it, grilled veggie skewers or a crusty loaf of sourdough bread pair beautifully. You could also enjoy it alongside roasted chickpeas or baked tofu for an added protein punch. It complements Mediterranean, Mexican, and health-conscious menus like a dream.

Creative Ways to Present

Thinking outside the bowl? Try serving this salad inside hollowed bell peppers or avocado halves for an eye-catching presentation. You can also layer it in mason jars for a grab-and-go lunch or turn it into wraps by spooning it into large lettuce leaves. Such playful serving styles make the Quinoa Avocado Salad Recipe a guaranteed crowd-pleaser at any occasion.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salad in an airtight container in the fridge for up to two days. To keep the avocado from browning too much, it’s best to add the dressing right before serving if you know you’ll be saving some for later. If mixed with dressing, a squeeze of fresh lime juice can slow the discoloration.

Freezing

This Quinoa Avocado Salad Recipe is not recommended for freezing because the fresh vegetables and creamy avocado tend to lose their texture when thawed. For best quality and taste, enjoy it fresh or refrigerated only.

Reheating

This salad is meant to be served at room temperature or chilled. If you prefer, you can let refrigerated leftovers sit out for 10–15 minutes before eating to take the chill off, but avoid heating as it will alter the flavors and soften the textures undesirably.

FAQs

Can I use other grains instead of quinoa?

Absolutely! While quinoa is a fantastic nutrient-dense choice for this salad, you can substitute with couscous, bulgur, or even brown rice. Just adjust cooking times accordingly and remember the unique nutty flavor of quinoa is part of what makes this salad special.

What if I don’t have Persian cucumbers?

No worries! Regular cucumbers work just as well. Just peel them if the skin is thick or waxy to keep that light and crunchy texture that complements the creamy avocado so nicely.

How ripe should the avocados be?

Use ripe but firm avocados, so they hold their shape when chopped and don’t turn mushy when mixed into the salad. Overripe avocado can quickly become oily and affect the salad’s texture.

Is this salad suitable for meal prep?

Definitely! Just keep the dressing separate until you’re ready to eat to keep everything fresh, especially the avocado. Assemble the rest of the salad in an airtight container and add the dressing at serving time.

Can I add protein to make this more filling?

Yes, adding grilled chickpeas, black beans, or even some roasted nuts can boost the protein content and texture, making this salad a more substantial meal without losing its fresh, light appeal.

Final Thoughts

This Quinoa Avocado Salad Recipe is truly a gem for anyone who loves fresh, wholesome food that’s quick to whip up and packed with flavor. It’s one of those dishes that keeps you coming back for more because of how simple ingredients transform into something deliciously vibrant. Give it a try and enjoy every bright, creamy, crunchy bite!

Quinoa Avocado Salad Recipe

Ingredients You’ll Need