Dessert

Quinoa Avocado Salad Recipe

Bymia larkspur January 7, 2026January 7, 2026

Introduction

This Quinoa Avocado Salad is a fresh, vibrant dish perfect for a light lunch or a healthy side. With a mix of crisp vegetables, creamy avocado, and a tangy dressing, it’s both satisfying and nutritious.

A white bowl filled with a colorful quinoa salad showing three main layers: the base layer is light brown cooked quinoa with a fluffy and grainy texture, the middle layer has bright green cucumber chunks scattered evenly, and the top layer features halved red cherry tomatoes, finely chopped red onions, and small green cilantro leaves sprinkled throughout. The salad looks fresh and mixed well, set on a white marbled surface with a glass jar of light yellow dressing nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked quinoa
½ teaspoon salt (for cooking quinoa)
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 oregano
½ teaspoon salt (for dressing)
½ teaspoon black pepper

Instructions

Step 1: Place the quinoa in a medium saucepan over medium-high heat. Toast for 5 minutes, or until the seeds start to make popping sounds. Add ½ teaspoon salt and 1 ½ cups water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and keep covered for an additional 5 minutes. Fluff quinoa with a fork and transfer to a large salad bowl to cool.
Step 2: In a small bowl, whisk together olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, ½ teaspoon salt, and black pepper to create the dressing.
Step 3: Once quinoa is cool, add grape tomatoes, chopped cucumbers, red onion, avocado, and cilantro to the bowl. Pour the dressing over the salad and gently toss to combine.
Step 4: Serve the salad at room temperature or chilled, depending on your preference.

Tips & Variations

For extra protein, add cooked chickpeas or grilled chicken.
Swap red wine vinegar with apple cider vinegar for a milder taste.
Use fresh herbs like mint or parsley in place of cilantro.
Make sure to toast the quinoa to enhance its nutty flavor.
Add a pinch of chili flakes for a touch of heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent avocado from browning, you can add the avocado just before serving. Reheat slightly if desired, but this salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a quinoa salad, showing three main layers: the base layer is light brown fluffy quinoa, mixed with bright green cucumber chunks and deep red cherry tomato halves scattered evenly. Small pieces of purple onion and chopped fresh green herbs are spread throughout the salad, adding spots of color and texture. The bowl sits on a white marbled surface, next to a glass container with a yellow mustard-like dressing and a wooden cutting board holding extra chopped cucumbers, tomatoes, onions, and green herbs. A textured beige cloth is partially visible near the bowl's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers work well. Just peel and chop them to your desired size to maintain a similar texture.

How do I know when quinoa is fully cooked?

The quinoa is done when it has absorbed all the water and the grains look translucent with a small white spiral (the germ) visible. It should be tender but slightly chewy.