Home > Salads > Quinoa Salad {with Avocado} Quinoa Salad {with Avocado} May 13, 2017 | 48 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This avocado quinoa salad recipe is a powerhouse salad packed with good-for-you ingredients and the best healthy lemon vinaigrette. Quinoa Salad We’re obsessed with this quinoa salad in my house lately. Not only is it healthy and packed with healthy ingredients – it tastes great! (and that’s not easy with healthy food sometimes) Quinoa is one of my favorite “superfoods” and in salad form, it combines with other vegetables to make a well-rounded and healthy meal. This quinoa salad is fresh, light, a little tangy, filling, and so flavorful. The veggies work so well with the quinoa and the dressing goes perfectly with everything else. The quinoa gives this salad tons of protein, and, paired with the healthy fats from the avocado, you’ll be amazed how filling this salad is. The toddler and I will eat this as a full meal for lunch and we also love eating it as a side dish with grilled chicken (try this marinade!) And speaking of healthy meals… I’ve mentioned the toddler’s affinity for all things healthy food — he ADORES salads and sandwiches and won’t touch a burger or fried food with a 10-foot pole. Of course he likes his fair share of less-than-healthy foods, but if you ask him what he wants to eat it’s generally something pretty light and/or healthy (such as this quinoa salad!). The other day I was out and my husband had the two boys with him. He’d planned a fun “boys” day complete with arcade games and burgers with fries. I got a text about an hour after heading out that said, “Grey is begging me for salad with tomatoes. Is this for reals?” Yes, yes it is. “So….will he eat the tomato and lettuce on a burger?…” Yes, my 3-year-old really asks for salads and he really eats them all the time. The more veggies in them, the better! In fact, as I was making this very salad for him, he grabbed a cucumber off the counter and started eating it straight up without it being cut at all. And the tomatoes were scarce in the salad since he’d eaten most of those too. Needless to say, this quinoa salad is a hit at my home! And not only with the toddler — everyone loves it! Can I Make this Salad Ahead of Time? Parts of this quinoa salad can be made ahead of time, but it is best enjoyed shortly after being dressed and assembled. You can prep all the veggies (minus the avocado), quinoa, and dressing ahead of time and store them separately in the fridge. When you’re ready to eat, chop the avocado (you’ll want the avocado prepped as close to eating as possible) and add it to the salad along with the dressing. If you aren’t planning on finishing this salad all in one day, I’d recommend keeping the dressing separate from the salad and only dressing what you’ll be eating. And you can of course always halve the recipe, but you’ll probably want to make a full batch of the dressing to have on hand because it is THAT good. 🙂 More Healthy Salad Recipes: Mexican Chopped Chicken Salad Kale and Quinoa Salad Almond Berry Chicken Spinach Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Avocado Quinoa Salad 5 from 15 votes - Review this recipe This Avocado Quinoa Salad is a powerhouse salad packed with good-for-you ingredients and the best healthy lemon vinaigrette. SAVE TO RECIPE BOX Print Recipe Avocado Quinoa Salad 5 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Avocado Quinoa Salad is a powerhouse salad packed with good-for-you ingredients and the best healthy lemon vinaigrette. Course Salad Cuisine American Keyword quinoa salad Prep Time 15 minutes Total Time 15 minutes Servings 8 as a side Calories 313kcal Author Chelsea IngredientsSalad1 cup uncooked quinoa8 ounces fresh cherry tomatoes, halved1 large cucumber, chopped1/4 cup red onion, finely chopped5 ounces fresh spinach, roughly chopped2 large ripe avocados, pit removed and chopped1/4 of 1 bunch fresh cilantro, optional and to taste1/3 cup Feta Cheese, optional and to tasteDressing4 tablespoons red wine vinegar2 tablespoons Dijon mustard, do not use regular mustard1 teaspoon dried oregano1 clove garlic, minced1/2 cup olive oil1 lemon (2-3 tablespoons fresh lemon juice)Salt and pepper InstructionsCook the quinoa according to package directions. Fluff and set aside to cool.Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the vegetables.Prep the veggies: Halve the cherry tomatoes, chop the cucumber (peel if desired, we leave the peel on), finely chop a quarter of a red onion, roughly chop fresh spinach, remove the pits and chop the avocados. Finely chop the cilantro if desired.In a large bowl, add in all the prepped veggies and quinoa. Remove the dressing from the fridge and shake it well and then pour over the salad*. Toss the salad and then top with feta cheese if desired.Enjoy immediately. Video Recipe Notes*If you aren't planning on finishing this salad all in one day, I'd recommend keeping the dressing separate from the salad and only dressing what you'll be eating. Also, only prep the amount of avocados to what you'll be eating that day (so if you'll have leftovers, only add 1 avocado and add the other one the next day) Nutrition FactsCalories: 313kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This salad reminds me of the one I make using quinoa. I don’t usually add any dressing but yours sounds delicious so going to try it! I love your kid’s passion for veggies 🙂 It’s great and makes your life easier, doesn’t it? No need to make him eat them 🙂 Reply
Wow, I haven’t tried yet this quinoa salad before right now it’s summer and I’m looking for a light and healthy food for my health and quinoa is the best, so definitely trying it. Reply
This is so funny! I hope my little boy Thomas will be the same! It’s my dream 😉 He’s 15 months and he loves veggies and fruits, but he doesn’t like yet salads. I guess he’s too young for that, right? Lovely, lovely salad! Eating clean is much easier when it looks like this! ? Reply
We followed the recipe to a “T” and it was dee-licious! So fresh and flavorful! Added a little baked tilapia for a tasty, healthy meal. Thanks for the recipe–it’s a keeper!! Reply
Made this for lunch today, as I had on hand all the ingredients. It was fantastic! My husband loved it. Thank you, for this amazing recipe. I will definitely be making it again in the future, as it was easy, quick and delicious. Reply
Just made this and loved it because it’s not overly Mediterranean. No olives, left out feta. Dressing is great. A keeper. Reply
Just made this with halloumi skewers for a yummy vegetarian dinner. Delish! Will definitely be making it again seeing as it was such a hit with the youngsters. Reply
I made this for Friday night dinner along with grilled chicken. It was fabulous. Definitely going to add it to my school year lunch menu. Reply
Great salad and organized recipe. I could do without the lengthy, repetitive narrative at the beginning and just get to the recipe. Reply
Just made this as a side dish to go with salt and pepper squid. It was lovely. I have made too much dressing, how long can this be kept for in the fridge please Reply
This was amazingly fantastic! Quite simple to make as well. I made this for a crowd and it was loved by all who like this kind of food. This will definitely become a regular dish I will make to share with others! Reply
Absolutely LOVE this recipe & have been making it now for a bit over a month. One question, I made a little extra dressing & want to use it on other salads. How long will it stay good for when refrigerated? Reply
Yay!! So happy to hear it’s been a hit 🙂 It will stay good 5-7 days in the fridge! Just make sure to shake it up again before adding (it might separate/oil harden — if that’s the case let it stand at room temperature for about 15-20 mins and then shake it up again). Enjoy! Reply
I haven’t personally tried any substitutes in this recipe so I can’t say for sure, but I imagine white wine vinegar should be okay (different though!) Reply
I have made some small changes as my spouse is not a big fan of cilantro or feta cheese and I like both. With jut two of us in our elder years I do a half batch which still makes enough for four meals. I substitute parsley for cilantro and fresh grated parmesan for feta and leave out the spinach until ready to serve and then serve over spinach or butter lettuce with avocado slices. I make a full batch of dressing as it keeps well and is good on other salads. Reply
Sounds amazing! Glad you’ve been able to customize this salad to your preferences 🙂 Thanks for the comment! Reply
These look absolutely delicious! You have amazing food photography too :] As much as I know my girls will love these, I know I will too! Reply
This is SO good! Next time that I make this, I am going to add a jalapeno and chopped tomato. My farm-boy husband thought it was good, too! Reply
My husband said this was the best salad he’s had in a long time. I made half of it again today; I love it so much. Thinking about making a large jar of the dressing to put on every salad I eat ; it’s so delicious, Reply
This is my favorite new salad! I’m taking it to my daughters tonight, where my sister is giving a yoga class! Which yoga is new to me, but looking forward to seeing my troop! Anyways Thank You Reply
