Quinoa Avocado Salad

Bright, colorful, and packed with flavor, this quinoa avocado salad is a delicious way to enjoy a meal that’s as healthy as it is satisfying. With the creamy richness of avocado paired with the nutty, slightly chewy texture of quinoa, every bite feels refreshing and nourishing. It’s a perfect dish for lunchboxes, casual dinners, or even as a side at your next get-together.

What makes this quinoa salad truly special is how versatile it is. You can mix in your favorite vegetables, sprinkle some seeds or nuts for crunch, or drizzle it with a light citrus dressing for an extra zing. The combination of wholesome ingredients makes it a fantastic choice if you want something filling but not heavy.

Beyond taste, this healthy quinoa salad is loaded with nutrients. Quinoa is a complete protein, meaning it contains all nine essential amino acids, and when paired with avocado, you get a healthy dose of fiber, heart-healthy fats, and vitamins that keep you energized throughout the day. It’s ideal for anyone wanting a meal that’s both satisfying and good for the body.

This quinoa salad with avocado isn’t just for vegetarians—it’s a crowd-pleaser that everyone can enjoy. Whether you’re preparing a quick weekday lunch or assembling a vibrant salad for a weekend picnic, it’s easy to make, keeps well in the fridge, and looks gorgeous on the plate.

Why You’ll Love It

• Bursting with flavor in every bite: The creamy avocado, nutty quinoa, and crisp veggies create a delightful mix of textures and tastes that keeps every forkful interesting.
• A nutrient powerhouse: This salad is packed with protein, fiber, and healthy fats, making it a meal that fuels your body while keeping you full and satisfied.
• Quick and fuss-free: Ready in under 20 minutes, it’s a perfect go-to for busy weekdays or last-minute gatherings without compromising on taste.
• Versatile and customizable: Add your favorite veggies, fruits, or herbs to make it uniquely yours—every batch can feel like a new creation.
• Meal prep friendly: It keeps well in the fridge, so you can prep it ahead of time for lunches, snacks, or light dinners throughout the week.

Ingredient List

For the Quinoa Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons pumpkin seeds or sunflower seeds

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Ingredient Notes

• I always use vegetable broth instead of water when cooking quinoa—it adds so much depth to the flavor.
• Don’t skip the avocado! It makes the salad creamy and indulgent without being heavy.
• Cherry tomatoes are my go-to for this salad; they’re sweet, juicy, and just the right size for each bite.
• A sprinkle of seeds adds crunch and makes it feel more substantial—don’t skip them.
• If you love tangy pops, feta cheese is optional but highly recommended. It balances the creamy avocado beautifully.

Kitchen Equipment Needed

• Medium saucepan – to cook the quinoa perfectly; I love using a nonstick one for easy cleanup.
• Mixing bowl – to toss all the salad ingredients together evenly.
• Cutting board & sharp knife – for chopping veggies and avocado quickly and safely.
• Measuring cups & spoons – to get the dressing and ingredients just right.
• Whisk or fork – to mix the dressing until smooth and well combined.
• Serving bowl or plate – for plating the salad beautifully; I like using a wide, shallow bowl to show off the colors.

Instructions

1. Cook the Quinoa

• Rinse 1 cup of quinoa under cold water using a fine-mesh sieve. This removes the natural bitterness and keeps it fluffy.
• In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth.
• Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before adding to the salad.
  Pro tip: Fluffing with a fork instead of stirring with a spoon prevents it from becoming mushy.

2. Prepare the Vegetables

• While the quinoa is cooking, dice 1 ripe avocado and 1/2 cup cucumber into bite-sized pieces.
• Halve 1 cup of cherry tomatoes and finely chop 1/4 cup of red onion.
• Chop 1/4 cup of fresh parsley or cilantro for a bright, fresh flavor.
  Pro tip: To keep avocado from browning too quickly, toss it with a little lemon juice as soon as it’s cut.

3. Make the Dressing

• In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup.
• Season with a pinch of salt and freshly cracked pepper.
  Pro tip: Whisk continuously until the dressing emulsifies—it should become smooth and slightly thickened.

4. Assemble the Salad

• In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and avocado.
• Drizzle the dressing over the top and toss gently to coat everything evenly.
• Add 1/4 cup of feta cheese and 2 tablespoons of pumpkin or sunflower seeds, folding them in carefully.
  Pro tip: Gently fold the salad instead of stirring vigorously to prevent the avocado from mashing.

5. Serve and Enjoy

• Transfer the salad to a serving bowl or individual plates.
• Garnish with a little extra parsley or seeds for presentation.
• Serve immediately, or refrigerate for up to 2 days for a quick, healthy lunch.

Tips and Tricks for Success

• Rinse quinoa thoroughly before cooking to remove bitterness and keep it light and fluffy.
• Let cooked quinoa sit covered for 5 minutes before fluffing—it absorbs liquid better and won’t be mushy.
• Toss avocado with a little lemon juice right after chopping to prevent browning.
• Fold the salad gently when mixing to keep avocado and other delicate ingredients intact.
• Chill the salad for 15–20 minutes before serving if you prefer it slightly cooler and more refreshing.
• Toast seeds lightly in a dry pan for extra crunch and a nutty flavor.

Ingredient Substitutions and Variations

• Swap quinoa with couscous, bulgur, or farro for a different texture.
• Use spinach or arugula instead of parsley/cilantro for a leafy twist.
• Replace feta with goat cheese or omit entirely for a vegan option.
• Add grilled chicken, shrimp, or chickpeas to turn it into a protein-packed meal.
• Mix in seasonal vegetables like bell peppers, corn, or roasted zucchini for variety.
• Use lime juice instead of lemon for a slightly tangier, zesty flavor.

Serving Suggestions

• I love serving this quinoa avocado salad on its own for a light, refreshing lunch that keeps me energized all afternoon.
• Pair it with grilled chicken or salmon for a complete, protein-packed dinner that feels indulgent but healthy.
• Spoon it into whole-grain wraps or pita pockets for a quick and portable lunch option.
• Serve it alongside a bowl of soup, like tomato or butternut squash, for a balanced and colorful meal.
• Top with extra seeds or a sprinkle of feta and enjoy it as a side at picnics or potlucks—it always disappears first!

Storage and Reheating Instructions

• Store the salad in an airtight container in the fridge for up to 2 days.
• Keep avocado separate if you want it to stay bright green longer; add it just before serving.
• No reheating needed—this salad is best served cold or at room temperature.
• If chilled, let it sit for 5–10 minutes before serving to allow flavors to meld.
• Toss gently before serving to redistribute dressing and ingredients evenly.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! You can prepare the quinoa and veggies in advance, but I recommend adding the avocado right before serving to keep it fresh and vibrant.

Can I use frozen quinoa?

Yes! Just thaw it completely and fluff it before tossing it into the salad. Freshly cooked quinoa works best for texture, though.

Is this salad vegan?

It can be! Simply omit the feta or use a plant-based cheese alternative, and the salad becomes fully vegan while still delicious.

How long does the salad last in the fridge?

Stored in an airtight container, it stays fresh for up to 2 days. The avocado may brown slightly, so add it last if you want it perfectly green.

Can I add other proteins?

Definitely! Grilled chicken, shrimp, or chickpeas all pair wonderfully with the salad for a more filling meal.

Can I substitute the dressing?

Yes! You can swap lemon juice for lime, or use a light balsamic vinaigrette if you prefer. Just make sure to toss gently to coat evenly.

Did you try this quinoa avocado salad? Let me know in the comments how it turned out—I’d love to hear your favorite twists on it!