Quinoa and Avocado Salad

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:

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.

Printable Recipe for Quinoa and Avocado Salad

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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