If you’re seeking for a fresh, vivid, and nutritious dish to spice up your meals, this Quinoa Avocado Salad Recipe is a must-have.
It mixes the nutty, fluffy texture of perfectly toasted quinoa with creamy ripe avocados, crisp cucumbers, and luscious grape tomatoes, all drizzled with a tangy, herbaceous vinaigrette.
Each bite delivers a delicious blast of taste and texture that is both filling and light. This salad is not only nutritious and colorful, but it is also quite versatile, making it an ideal recipe for lunches, picnics, or a quick family dinner.
Ingredients You Will Need
These simple yet important ingredients combine seamlessly to create a dish rich in texture, color, and fresh flavors.
Each component is important, from the fluffy quinoa as a healthy base to the creamy avocado and tangy dressing that brightens each bite.
- 1 cup uncooked quinoa: The protein-rich, nutty grain that forms the hearty base of this salad. Once cooked, it becomes light and fluffy while absorbing the flavors of the dressing beautifully.
- 1 ½ cups water: Used to cook the quinoa to tender, fluffy perfection, ensuring the grains remain separate and not mushy.
- ½ teaspoon salt: Enhances the natural flavor of the quinoa while it cooks, building a well-seasoned foundation.
- 1 cup grape tomatoes (halved): Provide juicy bursts of sweetness and a vibrant red color that brightens the overall presentation.
- 2 Persian cucumbers (chopped): Add refreshing crunch and a mild, crisp texture that balances the creaminess of the avocado.
- ¼ cup red onion (chopped): Contributes a subtle sharpness and light acidity that contrasts nicely with the richer ingredients.
- 2 large ripe avocados (chopped): Deliver a creamy texture and heart-healthy fats, creating a satisfying and silky mouthfeel.
- ¼ cup fresh cilantro (chopped): Adds a bright, herbaceous freshness that lifts the entire salad.
- ¼ cup olive oil: Forms the smooth, rich base of the dressing, helping coat each ingredient evenly.
- 2 tablespoons red wine vinegar: Brings a bright, tangy acidity that balances the richness of the avocado and olive oil.
- Fresh lime juice (to taste): Adds zesty freshness and an extra layer of citrus brightness.
- 2 teaspoons Dijon mustard: Provides subtle depth, mild heat, and helps emulsify the dressing for a cohesive texture.
- ½ teaspoon dried oregano: Adds earthy, aromatic herb notes that enhance the Mediterranean flavor profile.
- ½ teaspoon salt (for dressing): Balances the acidity and enhances the overall flavor of the salad.
- ½ teaspoon black pepper: Adds gentle warmth and a touch of spice to round out the dressing.
How to Prepare Quinoa Avocado Salad Recipe
Step 1: Toast and cook the quinoa.
Begin by placing the uncooked quinoa in a medium saucepan over medium-high heat. Toast it slowly, stirring frequently, until the seeds begin to make mild popping sounds—this toasting phase is critical because it enhances the nutty flavor.
Once toasted, add the salt and water, bring to a boil, and then reduce to a simmer. Cover and cook for 15 minutes, until all of the water has been absorbed.
Remove from the heat, cover, and let rest for 5 minutes to allow the quinoa to steam to fluffy perfection.
Fluff it up with a fork before moving it to a large salad bowl to chill.
Step 2: Whisk together the dressing.
While the quinoa is cooling, make the dressing by whisking together olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, salt, and black pepper.
This bright and spicy dressing provides an essential layer of flavor to the salad, tying everything together beautifully.
Keep it nearby so you can season the salad right before serving.
Step 3: Combine the salad ingredients.
After the quinoa has cooled to room temperature, gently fold in the halved grape tomatoes, sliced cucumbers, red onion, creamy avocados, and fresh cilantro.
Pour the dressing over everything and toss gently to avoid mashing the avocado while ensuring that every grain and vegetable is coated in the delightful vinaigrette.
This phase pulls all of the components together to create a harmonious blend of textures and flavors in each bite.
How to Serve Quinoa and Avocado Salad Recipe
Garnishes
Sprinkle roasted pumpkin seeds or crumbled feta cheese on top for added crunch and a salty taste to balance the creamy avocado. A few fresh cilantro leaves or thin slices of radish can also add color and freshness to a dish.
Side Dishes
This salad combines well with grilled chicken or fish for a light but filling supper. It can also be served as a refreshing side dish with spicy tacos or a Mediterranean mezze platter, providing a chilly contrast to the rich and intense flavors.
Creative ways to present
Serve this Quinoa Avocado Salad Recipe in hollowed-out avocado halves or colorful bowls for a visually spectacular presentation that will impress visitors. You could also use it as a filling for lettuce wraps or whole grain pita pockets for a quick and convenient meal.
Make Ahead and Storage
Storing leftovers.
Refrigerate any leftover salad in an airtight container for up to two days. To prevent the avocado from browning, toss the salad before serving and, if necessary, add a little extra lime juice to brighten it.
Freezing
Because of the fresh veggies and avocado, this salad is not suitable for freezing because its texture will decline. It’s best eaten fresh or within a couple of days of refrigeration.
Reheating
This salad is best served cold or at room temperature, therefore reheating is not recommended. Simply remove it from the refrigerator and let it sit for a few minutes before serving to remove the chill.
FAQs
Can I use another grain instead of quinoa?
Absolutely! While quinoa is excellent for nutrition and texture, you can substitute couscous, bulgur, or even farro to give the salad a unique spin. Simply adjust the cooking time accordingly.
How will I know when the quinoa is fully cooked?
Cooked quinoa should be soft and fluffy, with a small germ ring separating from each seed. If you still see white rings around the seeds, simmer for a few more minutes.
How can I protect my avocado from browning?
Adding a splash of lime juice helps avoid browning, and keeping the salad in an airtight container reduces exposure to air. The vivid green color of the salad is best enjoyed when eaten fresh.
Is the salad gluten-free?
Yes, this Quinoa Avocado Salad Recipe is naturally gluten-free, making it an excellent choice for anyone who avoids gluten.
Can I prepare the dressing in advance?
Yes, the dressing can be prepared ahead of time and refrigerated for up to a week. Simply bring it to room temperature and whisk before adding to the salad.
Final Thoughts
There’s something very amazing about a salad that comes together quickly, tastes fresh, and feels nourishing. This Quinoa Avocado Salad Recipe has become one of my go-to dinners for days when I want something both vivid and cozy. I am convinced that once you taste it, it will become a staple in your recipe rotation. Grab those simple items, try this recipe, and enjoy a bowl of sunshine!