Ingredients:

  • 1 cup (170 g) uncooked quinoa, rinsed well
  • 2 cups (475 ml) low-sodium vegetable or chicken broth (or water) for cooking quinoa
  • 2 medium ripe but firm avocados, diced (about 300–360 g total flesh)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber, seeded and diced (about 200 g)
  • 1 red bell pepper, diced (about 150 g)
  • 1/4 small red onion, finely diced (about 40 g) — optional: soak in cold water 5 minutes to reduce bite
  • 1/2 cup (30 g) fresh cilantro leaves, roughly chopped (or parsley if preferred)
  • 1 (15 oz/425 g) can black beans, rinsed and drained — optional (for protein)
  • 1/2 cup (75 g) crumbled feta or cotija cheese — optional
  • 3 tablespoons (45 ml) extra-virgin olive oil (or avocado oil)
  • 2 tablespoons (30 ml) fresh lime juice (from 1–2 limes)
  • 1 tablespoon (15 ml) honey or maple syrup (optional for balance)
  • 1 small garlic clove, minced (about 1 tsp)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 lime (optional, for brightness)
  • Garnish: extra cilantro sprigs, lime wedges, toasted pepitas or chopped toasted almonds (optional)

Instructions:

  1. Rinse quinoa under cold water in a fine-mesh sieve until water runs clear.
  2. Combine rinsed quinoa and 2 cups (475 ml) broth or water in a medium saucepan; bring to a boil.
  3. Reduce to a simmer, cover, and cook 12–15 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes, then uncover and fluff with a fork. Cooked quinoa grains will show a small white ring and appear translucent.
  4. Spread quinoa in a shallow dish or leave in the pan uncovered to cool to room temperature (about 15–20 minutes). For faster cooling, chill in the refrigerator for 10–15 minutes, stirring once. Cooling prevents mashed avocado and keeps salad texture light.
  5. While quinoa cools, dice cucumber and bell pepper, halve cherry tomatoes, finely chop red onion and cilantro, rinse and drain beans if using, and dice avocados last to avoid browning.
  6. Make the dressing: whisk together olive oil, lime juice, honey or maple syrup (if using), minced garlic, lime zest (if using), salt and pepper in a small bowl or shake in a jar until emulsified.
  7. In a large bowl, add cooled quinoa, chopped vegetables, beans (if using), and cilantro. Toss gently with most of the dressing to coat, reserving 1–2 tablespoons for serving.
  8. Gently fold in diced avocado and crumbled feta (if using). Taste and adjust salt, pepper, or lime juice as needed. Avoid overmixing to keep avocado pieces intact.
  9. Let the salad rest 5–10 minutes to marry flavors, or chill up to 2 hours. Serve with extra cilantro sprigs, lime wedges and toasted pepitas or chopped nuts if desired.