This Quinoa and Avocado Salad Recipe is delicious as a side dish or as the main course.
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
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:
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:
- 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.
Printable Recipe for Quinoa and Avocado Salad
- 1½ cups quinoa (I used red quinoa)
- 3 cups water
- 2 avocados, diced
- 1¾ cups cooked beans (or 15 oz. can - I used white beans)
- 1 pint grape tomatoes
- ½ cup olives, thinly sliced
- ½ cup onion, diced
- juice and zest of two limes
- ¼ cup oil
- 2 tablespoons honey
- 2 tablespoons fresh cilantro ( or 1 tablespoon dried)
- 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.
I serve this over a bed of greens.
Donna @ Modern on Monticello says
Looks delicious and I’m pinning it to try later. Thanks for sharing at #HomeMattersParty
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.
[email protected] 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.
April @ The 21st Century Housewife says
Your quinoa and avocado salad sounds delicious and refreshing. I like the zesty flavours in the dressing too.
Wonderwoman says
Hey – what a great and simple recipe! Thanks!
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.
Jenn says
This sounds awesome. Anything with avocado and I’m in!
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.
Beth @ Aunt B's Kitchen says
That’s a healthy meal that’ll keep you going. Everything you need in a meal on one plate. Good for you!