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Quinoa Avocado Salad

Quinoa Avocado Salad with Lime Vinaigrette

Quinoa Avocado Salad

Quinoa Avocado Salad

This is a fresh, summer salad with a base of flavorful veggies, including avocados, scallions, radishes, cilantro, and spinach.

Quinoa Salad Ingredients

Quinoa Salad Ingredients

The lime dressing goes really well with the cilantro and quinoa, giving it a light, tangy taste.

Quinoa Salad Lime Juice

Quinoa Salad Lime Juice

(I just realized that none of my bowls match. Oops!)

Tossing the avocados in lime juice and adding the mixture at the very end allows them to absorb the citrusy flavor, which really comes through in the finished product.

Quinoa Avocado Salad

Quinoa Avocado Salad

Salad Ingredients:

  • 1/2 cup uncooked quinoa (yields about 1.5- 2 cups cooked)
  • 1 Hass avocado or 1/2 green avocado, peeled and diced
  • 1 tbsp lime juice (to toss avocado)
  • 2 radishes, chopped
  • 1/2 large cucumber or 1 small one, chopped into 1/2-inch pieces
  • 1/4 cup scallions, thinly sliced
  • 1 cup spinach, sliced into strips
  • 1 small tomato, diced
  • bit of cilantro to taste
  • salt & pepper to taste
  • crumbly cheese, such as Gorgonzola, goat, or blue (optional)

Vinaigrette Ingredients:

  • 3 tbsp lime juice
  • 1/2 tsp vinegar
  • 1/2 tsp ground cumin
  • 2 tbsp extra virgin olive oil


1.   Cook the quinoa and set aside to cool while you prepare the vegetables and dressing.

2.   In a small bowl, mix in 1 tbsp lime juice with avocado and set aside.

3.   In a salad bowl, combine radishes, cucumber, scallions, spinach, and tomato.

4.   Combine the vinaigrette ingredients in a small bowl and mix well.

5.   Once the quinoa has cooled to room temperature, mix it into the salad bowl with the veggies.

6.   Add enough vinaigrette to your liking and season with salt and pepper to taste.

7.   Gently mix in the avocado, top with crumbly cheese (optional- I used Gorgonzola), and serve right away.

Quinoa Avocado Salad

Quinoa Avocado Salad

The verdict: This is one of the best salads I’ve made all summer! It’s hearty enough to eat by itself for lunch, yet light enough to serve as a side dish for dinner. I served it with garlic-lemon grilled tilapia, but it would go great with a citrus chicken or a pineapple-marinated steak. It’s also perfectly vegan if you omit the cheese, and an easy recipe to multiply and bring to a potluck. My first attempt at a cold quinoa dish was definitely a win!  I adapted this recipe from Kalyn’s Kitchen’s, with a few shortcuts and some extra ingredients.

Another win were these whole wheat chocolate chip cookies I made yesterday. I’ve been on a baking kick ever since I invested in some whole wheat flour and baking soda, and this is another one of my Franken-recipe experiments gone totally right.

Wheat Chocolate Cookies

Wheat Chocolate Cookies

Well, not totally. I may have underestimated the spacing on the cookie sheet a bit. But admit it. You’ve had some seriously delicious square cookies too.


I’m wondering…


What’s your favorite way to use quinoa?

My new favorite quinoa recipes are definitely the cold ones. I like it in salads or in pitas with hummus and veggies.

About youmefit

I am a college student that is trying to stay physically fit and eat healthy. We all know how hard this is, so I am trying to post some tips, and get some discussions started so we can all learn from each other.


  1. Brittany @ GOtheXtraMile

    I would have never noticed that your bowls didn’t match if you didn’t mention it. Shows how observing I am, ha! Love quinoa, I’ll have to make this! I always get lazy and never feel like waiting for it to cook.

    • Really? I feel like quinoa is my go-to quick “grain-like” food. Other than whole wheat cous cous, it’s like the fastest thing ever. I hate waiting on brown rice and pasta!

  2. This salad looks delish! I am definitely making it for lunch sometime this week. I too hate waiting on brown rice and pasta! I feel like they take so much effort compared to quinoa. I love to use quinoa instead of brown rice, like in chicken enchilada chili, or in black bean burrito bowls.

  3. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit..

    Up to date brief article on our own blog site

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