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–+ servings
Quinoa Salad with Avocado

Protein-Packed Quinoa Salad with Creamy Avocado

This Quinoa Salad with Avocado is a vibrant and refreshing dish made with fluffy quinoa, creamy avocado, crunchy veggies, and a zesty dressing. It's naturally gluten-free, packed with plant-based protein, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Inspired, Mediterranean
Servings 4
Calories 280 kcal

Ingredients
  

  • For the Salad:
  • 1 cup quinoa rinsed
  • 2 cups water or vegetable broth
  • 1 avocado diced
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh parsley or cilantro chopped
  • 1/4 cup feta cheese crumbled (optional)
  • For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice or lime juice
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • 1/2 tsp honey or maple syrup for vegan option
  • Salt and pepper to taste

Instructions
 

  • Cook the Quinoa:
  • In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
  • Remove from heat and let the quinoa cool to room temperature.
  • Prepare the Dressing:
  • In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until well combined.
  • Assemble the Salad:
  • In a large bowl, combine the cooked quinoa, avocado, cherry tomatoes, cucumber, red onion, and parsley. Add the crumbled feta if using.
  • Drizzle the dressing over the salad and gently toss to combine.
  • Serve:
  • Serve immediately, or chill in the fridge for 15-20 minutes for a more refreshing flavor.

Notes

  • Customizable Add-Ins: Add chickpeas, roasted sweet potatoes, or nuts like almonds or walnuts for extra protein and texture.
  • Make-Ahead Tip: Cook the quinoa and prep the veggies ahead of time, but add the avocado and dressing just before serving to keep the salad fresh.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. For best results, store the dressing separately and add before serving.
  • Vegan Option: Skip the feta cheese or use a dairy-free alternative.

Nutrition

Calories: 280kcalCarbohydrates: 26gProtein: 8gFat: 16gSodium: 150mgFiber: 6gSugar: 3g
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