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–+ servings
fresh quinoa with avocado

Quinoa Avocado Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 whisk or fork
  • 1 Wooden spoon or spatula
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup quinoa raw rinsed
  • 2 cup water
  • 1/2 teaspoon salt divided
  • 2 tablespoon olive oil extra-virgin
  • 2 tablespoon lemon juice fresh
  • 1 tablespoon lime juice fresh
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic minced
  • 2 medium avocados diced
  • 1 cup cherry tomatoes halved
  • 1/2 medium red onion finely diced
  • 1/2 cup cucumber diced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled optional

Instructions
 

  • Rinse the quinoa thoroughly in a fine-mesh strainer under cold water.
  • Combine rinsed quinoa, water, and 0.25 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from heat, keep covered, and let the quinoa rest for 5 minutes.
  • Fluff the quinoa with a fork and let it cool for another 5 to 10 minutes until just warm or room temperature.
  • While the quinoa cools, add olive oil, lemon juice, lime juice, remaining 0.25 teaspoon salt, black pepper, and minced garlic to a small bowl.
  • Whisk the dressing until emulsified and set aside.
  • On a cutting board, dice the avocados, halve the cherry tomatoes, finely dice the red onion, and dice the cucumber.
  • Chop the fresh cilantro and parsley.
  • Add the cooled quinoa to a large mixing bowl.
  • Gently fold in the tomatoes, red onion, cucumber, cilantro, and parsley.
  • Pour the dressing over the quinoa mixture and toss until evenly coated.
  • Add the diced avocado and gently fold it in to avoid mashing.
  • Sprinkle the salad with crumbled feta cheese if using and toss lightly once more.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed before serving.

Notes

For best results, allow the salad to chill briefly so the flavors meld, but add the avocado close to serving time to keep it vibrant and prevent browning. You can cook the quinoa in vegetable broth instead of water for extra flavor, and feel free to customize with add-ins like black beans, corn, or bell peppers for more texture and protein. If making ahead, store the dressing separately and toss right before serving, and always cool the quinoa completely before mixing to avoid wilting the fresh vegetables and herbs.
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