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Quinoa and Avocado Salad

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This Quinoa and Avocado Salad Recipe is delicious as a side dish or as the main course.

This quick and easy Quinoa and Avocado Salad Recipe can be served as a hearty side dish or a delicious meatless meal. Includes a honey-lime dressing recipe.

popular pin for quinoa salad with avocado

I’ve decided to start thining the pantry over the next month to ensure we use the food that is in there rather than risk missing the use-by date. When I was digging around the pantry looking for inspiration, I found a couple of boxes of quinoa. I don’t know why I hadn’t used it. We all love the nutty flavor and it cooks in the same time it takes to cook pasta.

I made use of the avocados and tomatoes that I picked up on sale, some pantry staples (beans and olives), and lime juice and zest that I froze when limes were on sale.

Quinoa and Avocado Salad Recipe

popular pin for quinoa salad with avocado

Quinoa and Avocado Salad Recipe

Prep-Ahead Tip: You can make the quinoa a day or two ahead of time. You can also make the dressing ahead of time.

Ingredients:

Salad Ingredients:

  • 1 1/2 cups quinoa
  • 3 cups water
  • 2 avocados, diced
  • 1 3/4 cups cooked beans (or 15 oz. can – I used white beans)
  • 1 pint of grape tomatoes
  • 1/2 cup olives, thinly sliced
  • 1/2 cup onion, diced

Dressing Ingredients:

  • juice and zest of two limes
  • 1/4 cup oil
  • 2 tablespoons honey
  • 2 tablespoons fresh cilantro ( or 1 tablespoon dried)

Directions:

  1. Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
  2. Place quinoa in the refrigerator to cool.
  3. Once the quinoa had cooled, add avocados, tomatoes, olives, and onions.
  4. Mix the dressing ingredients in a small bowl.
  5. Pour the dressing over the quinoa and veggies. Toss to coat.
  6. Serve immediately or place in the refrigerator to keep cool until you do serve it.

Easy Quinoa and Avocado Salad Recipe

popular pin for quinoa salad with avocado

Printable Recipe for Quinoa and Avocado Salad

Easy Quinoa and Avocado Salad Recipe
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Quinoa and Avocado Salad

Quinoa and Avocado Salad Recipe
Course Lunch, Salad
Cuisine American
Keyword Quinoa and Avocado Salad Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 465kcal
Author Alea Milham

Ingredients

Salad Ingredients:

  • 1 1/2 cups quinoa
  • 3 cups water
  • 2 avocados diced
  • 1 3/4 cups cooked beans or 15 oz. can - I used white beans
  • 1 pint of grape tomatoes
  • 1/2 cup olives thinly sliced
  • 1/2 cup onion diced

Dressing Ingredients:

  • juice and zest of two limes
  • 1/4 cup oil
  • 2 tablespoons honey
  • 2 tablespoons fresh cilantro or 1 tablespoon dried

Instructions

  • Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
  • Place quinoa in the refrigerator to cool.
  • Once the quinoa had cooled, add avocados, tomatoes, olives, and onions.
  • Mix the dressing ingredients in a small bowl.
  • Pour the dressing over the quinoa and veggies. Toss to coat.
  • Serve immediately or place in the refrigerator to keep cool until you do serve it.

Notes

Prep-Ahead Tip: You can make the quinoa a day or two ahead of time. You can also make the dressing ahead of time.

Nutrition

Calories: 465kcal | Carbohydrates: 55g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Sodium: 194mg | Potassium: 936mg | Fiber: 14g | Sugar: 10g | Vitamin A: 828IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 3mg

More Quinoa Recipes:

How to Cook Quinoa

Broccoli and Quinoa Salad

Southwest Quinoa Salad

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Donna @ Modern on Monticello says

    Looks delicious and I’m pinning it to try later. Thanks for sharing at #HomeMattersParty

    Reply

  2. Erlene says

    I haven’t made quinoa in a while and never added honey to it before. Also love your idea on freezing limes. We just had fish tacos and I have some leftover limes that I can freeze. Thanks for sharing on Merry Monday.

    Reply

  3. Judee@gluten free A-Z Blog says

    avocado, tomato, and onion are a winning combination in anty salads. Your quinoa salad looks delicious. Your lime tip reminded me that I have 3 limes in the freezer that I forgot about.

    Reply

  4. April @ The 21st Century Housewife says

    Your quinoa and avocado salad sounds delicious and refreshing. I like the zesty flavours in the dressing too.

    Reply

  6. Wendy says

    This looks so good! I am forever wasting lemons and limes and would have never thought to freeze the zest AND juice. Thanks for sharing the great tip…I’m going to be trying this one.

    Reply

  8. Swathi says

    Alea,

    Yes moving is difficult, once you started packing only realize how many unwanted things you accumulated. By the way this quinoa salad looks delicious.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.