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Quinoa Avocado Salad

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This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.

A fork in a bowl of the quinoa salad

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

The summer is well and truly here, and for me that means enjoying lots of fresh and vibrant salads that come come together in a flash.

This quinoa and avocado salad is hearty enough to serve as a vegetarian main, but it’s also great to serve up as a side along with your favorite summer time mains like grilled chili lime shrimp and turkey burgers.

It’s so quick and easy to make, and the dressing is creamy out of this world goodness!

How To Make Quinoa Avocado Salad

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
The salad ingredients in a white bowl
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice.
A jar of the dressing
  • Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

How do you cook quinoa?

I like to cook my quinoa in my electric pressure cooker. I add 1 cup quinoa and 1 cup water to the pressure cooker insert, close and cook on high pressure for 1 minute. Once it’s done, I let it naturally release for 10 minutes and then quick release any remaining pressure.

Quinoa is pretty simple to cook, and if in doubt, be sure to follow the directions on the packet. Use twice as much water to cook the quinoa in, cook uncovered until most of the water has been absorbed. Take it off the heat and place a lid on the pot for 5 minutes before fluffing with a fork.

What can you add to a quinoa salad?

This is a pretty filling meal or tasty side dish, just as it is, but, it’s a salad, so it’s easy to adjust to your tastes. Feel free to add in some shredded chicken or grilled prawns, or other veggies like zucchini and cherry tomatoes.

Can you make quinoa salad ahead of time?

It’s best not to make this salad too far ahead of time as the avocado can brown. It will still be good after a day in the fridge, but the avocado will start to brown so it won’t be as appetizing.

You can cook the quinoa ahead of time and it will keep well in the fridge for up to 5 days. The dressing will keep well in a sealed jar in the fridge for 4 to 5 days.

Close up of the quinoa avocado salad

Recipe Notes and Tips

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa.
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

More Easy Salad Recipes

Watch the Full Video Tutorial for Quinoa Avocado Salad

quinoa salad in bowl
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5 from 2 votes

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.
Course Main Course, Salad, Side Dish
Cuisine American
Keyword avocado salad, quinoa salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 492kcal
Author Tanya

Ingredients

  • 3 cups quinoa cooked
  • 3 avocados chopped
  • ½ cup red onion chopped
  • cup red bell pepper chopped
  • ½ cup cilantro chopped
  • Salt to taste

Dressing

Instructions

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice. Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

Video

Notes

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa. 
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

Nutrition

Calories: 492kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 1022mg | Fiber: 13g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 5mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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Recipe Rating




Missy B

Monday 6th of July 2020

I have just started following you and have truly enjoyed trying out your recipes. I made this salad a few days ago and it’s back on the menu tonight. Suffice it to say that it is our new favorite around here. Between this and the air fryer bagels every morning we plan on upping our workout game so that we can continue to enjoy these treats. Keep sharing - you have a special gift and it’s blessing a lot of us out here in quarantine land...

Tanya

Tuesday 7th of July 2020

Thank you so much Missy B! I really appreciate it :) I'll be sure to keep the recipes coming.

Angel

Monday 29th of June 2020

I made the quinoa avocado salad. It was really good. First time ever having quinoa. Love it! I had it as an entree instead of a side dish.

Tanya

Tuesday 30th of June 2020

Thanks Angel! So glad you liked it. I love quinoa and it's so good for you too.

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