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This vegan Quinoa Avocado Salad is a light, refreshing meal that’s packed with protein and healthy fats! Made with simple ingredients like quinoa, grape tomatoes, Persian cucumbers, and ripe avocado, and tossed in a tangy, homemade dressing, it’s perfect for lunch or dinner. Ready in just 35 minutes, this easy-to-make salad is a healthy, satisfying option that’s ideal for beginners.
Vegetable Stir Fry
Course: SaladsCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
20
minutesCalories
305
kcalIngredients
- For the salad:
1 cup uncooked quinoa
½ teaspoon salt
1 ½ cups water
1 cup grape tomatoes, halved
2 Persian cucumbers, chopped
¼ red onion, chopped
2 large ripe avocados, chopped
¼ cup chopped cilantro
- For the dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
½ lime, juiced
2 teaspoons Dijon mustard
½ teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
Directions
- 1. Cook the Quinoa:
- Place the quinoa in a medium saucepan over medium-high heat. Toast the quinoa for about 5 minutes until it starts making popping sounds. Add the salt and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and let the quinoa cook for 15 minutes. Once done, remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and transfer the quinoa to a large salad bowl to cool down.
- 2. Make the Dressing:
- While the quinoa is cooling, prepare the dressing. In a mixing bowl, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, oregano, salt, and pepper until well combined.
- 3. Combine Everything:
- Once the quinoa has cooled, add the grape tomatoes, Persian cucumbers, red onions, avocados, and chopped cilantro to the salad bowl. Pour the dressing over the salad and gently toss to combine all the ingredients.
- 4. Serve and Enjoy:
- Serve the quinoa avocado salad at room temperature or chilled. Enjoy it as a light lunch or a refreshing dinner option!
Notes
- Storage: Store any leftover salad in an airtight container in the fridge for up to 3-4 days. If you’re not eating the entire salad in one sitting, add the dressing only to the portion you’ll be serving, and save the rest for later.
- Make-Ahead Tip: You can prepare the dressing up to a week in advance and store it in the fridge.
- Substitutes: Feel free to swap out any vegetables according to your preference. The recipe works great with other add-ins like bell peppers or corn!
Nutrition (per serving):
Calories: 305 kcal | Carbohydrates: 27 g | Protein: 6 g | Fat: 21 g | Saturated Fat: 3 g | Sodium: 418 mg | Potassium: 596 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 381 IU | Vitamin C: 13 mg | Calcium: 37 mg | Iron: 2 mg
