Bright Avocado Quinoa Salad with Lime Cilantro
Recipe Introduction
Quick Hook
Avocado Quinoa Salad was the first bowl I fell for.
I remember eating it on a sunny park bench.
That creamy avocado meets nutty quinoa.
Bright lime and cilantro finish the deal.
Quinoa packs about eight grams of protein per cup.
That fact hooked me on healthy bowls.
This salad tastes citrusy, herby, and slightly creamy.
It’s a real crowd pleaser among Delicious Salads.
Brief Overview
This salad nods to modern health bowls.
It borrows from Latin and bowl culture.
Difficulty is Easy.
Prep takes about 20 minutes active.
Cook time is 15 minutes for quinoa.
Total time is 50 60 minutes with cooling.
Use pre-cooked quinoa and it’s ~ 35 minutes .
Yields 4 main servings or 6 as a side.
It works as a Healthy Lunch or light main.
Think of it as a gluten-free Grain Bowl.
Swap black beans and it becomes a Black Bean Quinoa Salad.
Make it ahead for work lunches.
This is a true make-ahead Quinoa Salad winner.
Main Benefits
Top health perk is fiber and healthy fats.
Avocado brings monounsaturated fats and creamy texture.
Quinoa adds complete protein and keeps you full.
It’s great for Healthy Cooking plans and meal prep.
Perfect for picnics, potlucks, or weekday lunches.
It travels well when you keep avocado separate.
Add feta or black beans for extra protein.
This keeps the salad hearty without heaviness.
What makes this recipe special is balance.
The lime vinaigrette lifts everything bright.
Cilantro gives it a lively, herb forward note.
I learned to always cool the quinoa first.
Hot quinoa melted my avocado once.
Never again. Lesson learned, and worth it.
If you like Cilantro Lime Quinoa Salad vibes, try this.
If you crave an Avocado Quinoa Salad Recipe that’s simple, here it is.
Now, onto the ingredients.
Ingredients & Equipment
Quick stat first. Quinoa is a complete protein. It fuels salads like a champ. Oh my gosh, I love that about this bowl.
Main Ingredients
For the salad
- 1 cup (170 g) uncooked quinoa , rinsed.
- 2 cups (475 ml) low-sodium broth or water for cooking.
- 2 medium ripe but firm avocados, diced (about 300 360 g flesh). Use slightly firm fruit.
- 1 cup (150 g) cherry tomatoes, halved.
- 1 medium cucumber, seeded and diced (about 200 g ).
- 1 red bell pepper (about 150 g ), diced.
- 1/4 small red onion, finely diced (about 40 g ). Soak 5 minutes if you want a milder bite.
- 1/2 cup (30 g) fresh cilantro leaves, chopped. Fresh is best.
- 1 (15 oz/425 g) can black beans, rinsed and drained optional.
- 1/2 cup (75 g) crumbled feta or cotija optional.
For the dressing
- 3 tbsp (45 ml) extra virgin olive oil.
- 2 tbsp (30 ml) fresh lime juice.
- 1 tbsp (15 ml) honey or maple syrup optional.
- 1 small garlic clove, minced (~ 1 tsp ).
- 1/2 tsp kosher salt and 1/4 tsp black pepper.
- Zest of 1 lime optional.
This list makes a bright Avocado Quinoa Salad that holds up for lunch.
Seasoning Notes
Essential combo: lime, garlic, salt, black pepper, and cilantro. It’s the heart of flavor. Add cumin for a Southwest twist.
Add lime zest for extra pop. Flavor enhancers: a splash of olive oil, a drizzle of honey, or crumbled feta.
Quick subs: honey → maple, cilantro → parsley, feta → cotija or omit. If you like beans, make it a Black Bean Quinoa Salad for protein.
Equipment Needed
- Medium saucepan with lid (or pot).
- Fine mesh sieve to rinse quinoa.
- Large mixing bowl.
- Small jar or bowl to whisk dressing.
- Chef’s knife and cutting board. Common swaps: a colander for a sieve, a mason jar for whisking, and leftover cooked quinoa for instant prep.
I’ve made this as a make-ahead Quinoa Salad more times than I can count. Cooling the quinoa first is my golden rule.
It keeps the avocado from turning mushy. Trust me. This is a perfect Healthy Lunch or a gluten-free Grain Bowl .
Cooking Method
Bright Avocado Quinoa Salad with Lime & Cilantro tastes like summer. Quinoa packs protein. One cup cooked quinoa has about 8 g protein .
Oh my gosh, that makes this a great Healthy Lunch .
Prep Steps
Get your mise en place. Rinse the Quinoa until water runs clear. Dice avocado last. Chop all vegetables first. Measure dressing ingredients in a jar.
Save time by prepping ahead. Cook quinoa the night before. Store dressing separately. This is a real make-ahead Quinoa Salad win.
Safety first. Handle knives with care. Beware of hot pans. Let piping hot quinoa cool before adding avocado.
step-by-step Process
- Rinse 1 cup quinoa well. Add 2 cups (475 ml) broth and bring to a boil.
- Reduce to a gentle simmer. Cover and cook 12– 15 minutes until liquid is absorbed.
- Remove from heat and let rest 5 minutes covered. Fluff with a fork. Look for the white ring on grains. They should look translucent.
- Cool quinoa to room temp 15– 20 minutes or chill 10– 15 minutes to speed it up.
- Whisk dressing. Toss cooled quinoa with tomatoes, cucumber, pepper, cilantro and beans. Reserve dressing.
- Fold in avocado gently. Add feta if using. Let salad sit 5– 10 minutes before serving.
Visual cues matter. Cooked quinoa shows a tiny white spiral. Avocado should stay intact. Salad should look bright and not soggy.
Pro Tips
Use slightly firm avocados. They hold shape better. Toast pepitas for crunch. For extra zip, add lime zest.
Common mistakes to avoid. Adding hot quinoa will mash the avocado. Overmixing turns the salad mushy. Skip soggy vegetables by draining well.
Expert shortcuts. Cook quinoa in bulk. Freeze portions for quick salads. Swap beans for grilled chicken for protein.
make-ahead notes. Store quinoa and dressing separately for up to 2 days . Add avocado just before eating.
I once brought this as a potluck. Everyone asked for the recipe. Honestly, this is one of my favorite Delicious Salads and doubles as a tasty gluten-free Grain Bowl or a twist on Cilantro Lime Quinoa Salad and Black Bean Quinoa Salad variants.
This Avocado Quinoa Salad Recipe is a keeper.
Recipe Notes quick story
I made this for lunch yesterday. Oh my gosh, it was such a hit. Fun fact: cooked quinoa gives about eight grams of protein per cup.
That’s why I love this as a Healthy Lunch . The Avocado Quinoa Salad sings with lime and cilantro. It’s bright, fresh, and kind of addictive.
Serving Suggestions
Plate it in shallow bowls for a pretty look. Toss salad gently so avocado stays chunky. Serve alongside grilled lemon chicken or seared salmon.
For sides try warm pita or roasted sweet potatoes. Drinks? A crisp Sauvignon Blanc or iced green tea pairs nicely.
This is one of my favorite Delicious Salads for summer BBQs.
Storage Tips
Store components separately. Cooked Quinoa keeps well. Refrigerate cooked quinoa in an airtight container for 3 4 days . Assembled salad with avocado is best eaten within 24 48 hours .
Don’t freeze the finished salad. Frozen avocado turns mushy. You can freeze plain cooked quinoa for up to 3 months .
Reheat quinoa gently, then add fresh avocado. If you must warm the whole salad, remove avocado first.
Variations
For vegan swaps, skip the feta. Use toasted nuts instead. That makes it a true gluten-free Grain Bowl . Want more protein? Stir in black beans for a Black Bean Quinoa Salad twist.
For a tangy spin, make it a Cilantro Lime Quinoa Salad by adding extra lime and cilantro. Seasonal swaps: summer corn and tomatoes are perfect.
In winter add roasted sweet potato and chopped kale.
Nutrition Basics
Per serving, expect around 480 calories. Protein sits near 14 grams. Fiber is about 10 grams. Healthy fats come from avocado and olive oil.
Quinoa is a complete plant protein. That makes this salad filling and nutritious.
Final thought Honestly, make it your own. Prep the quinoa ahead for an easy make-ahead Quinoa Salad . Small tweaks keep it fresh.
Go on, try the Avocado Quinoa Salad this week. You’ll thank me later.
Frequently Asked Questions
How long does this Avocado Quinoa Salad keep in the fridge, and how should I store it?
Store the salad in an airtight container in the fridge for best quality: assembled with avocado it will keep 1 2 days, while quinoa and chopped veg (no avocado) will last 3 4 days.
Keep the dressing separate if you can that preserves texture and add avocado just before serving or toss it in a little lime juice to slow browning. Don’t freeze the salad: avocado and fresh veg don’t thaw well and become watery.
Can I make the salad ahead for meal prep without the avocado going brown?
Yes prep the quinoa, dressing and chopped vegetables up to 48 hours ahead and store them separately; add diced avocado only when you’re ready to eat. If you must add avocado earlier, toss the pieces in a little lime juice and press clingfilm directly onto the surface to limit air exposure, but for the best texture add it last.
Also make sure the quinoa is fully cooled before mixing so the avocado doesn’t get mushy.
What kind of avocado should I use and how can I ripen them quickly?
Use slightly firm but ripe avocados so they hold their shape when diced yet are still creamy a gentle squeeze should give a little. To ripen faster, pop them in a paper bag with a banana or apple at room temperature for 24 48 hours; as a last resort you can soften an avocado in a 140 150°C oven wrapped in foil for 10 15 minutes, though that can affect flavor.
For consistent salad texture, dice the avocado last and taste for seasoning after you fold it in.
Can I substitute the quinoa or make the salad vegan or higher in protein?
Absolutely swap quinoa for cooked farro, brown rice or bulgur if you prefer (cooking times will vary). To boost protein, stir in black beans, chickpeas, edamame, grilled chicken or tofu; for a vegan version omit the feta and use maple syrup instead of honey in the dressing.
You can also add toasted seeds or nuts (pepitas, almonds) for extra crunch and protein.
Is Avocado Quinoa Salad healthy, and how can I tweak it for fewer calories or more fibre?
This salad is nutrient dense healthy monounsaturated fats from avocado, fibre from quinoa and veg, and plant protein if you add beans; the recipe estimates ~480 kcal per serving but that varies with optional feta and oil.
To cut calories, reduce the oil or skip the cheese and bulk it out with extra veg or beans for added fibre; to increase protein, add grilled chicken, prawns or a can of drained tuna.
Bright Avocado Quinoa Salad With Lime Cilantro
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 480 kcal |
|---|---|
| Protein | 14 g |
| Fat | 24 g |
| Carbs | 42 g |
| Fiber | 10 g |
| Sugar | 5 g |
| Sodium | 350-600 mg |
