Spring Quinoa Salad with Avocado

Name: Spring Quinoa Salad with Avocado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 avocado, diced; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 clove garlic, minced; Salt and pepper to taste

Highlighted under: Clean Eating Recipes

I love making this Spring Quinoa Salad with Avocado when the weather warms up. The vibrant colors and fresh flavors make it a delightful addition to any meal or a standalone dish. Packed with healthy ingredients like quinoa, avocado, and crisp vegetables, it’s not only nutritious but also incredibly satisfying. When I prepare this salad, I think about the bursts of flavor in each bite. The combination of creamy avocado with the crunch of fresh veggies is refreshing, making it perfect for springtime gatherings or even a light lunch.

Created by

Emily

Last updated on 2026-02-05T15:06:27.736Z

When I first tried this Spring Quinoa Salad, I was taken aback by how the simplicity of fresh ingredients could create such a flavorful dish. Incorporating zesty lime and a hint of garlic to the dressing elevates the entire experience, making each serve feel special. It's always a crowd-pleaser at my potlucks!

I’ve learned to use perfectly ripe avocados; their creaminess brings a luxurious texture that balances the nutty quinoa. Personally, I recommend letting the salad sit for a few minutes before serving to help the flavors meld together beautifully. Trust me, this salad will become a springtime favorite!

Why You Will Love This Recipe
Light and refreshing, perfect for warm days
Avocado adds a creamy richness that enhances flavor
Packed with nutrients and perfect for meal prep

Quinoa: The Nutritional Powerhouse

Quinoa is a fantastic whole grain that offers a complete protein source, making it ideal for vegetarians and those looking to boost their protein intake. It's gluten-free and rich in essential amino acids, fiber, and various vitamins. When cooking, ensure you rinse the quinoa before boiling to remove its natural coating, called saponin, which can impart a bitter taste. The rinsing step is crucial; it enhances the quinoa's nutty flavor and gives it a pleasant texture once cooked.

To achieve perfectly fluffy quinoa, maintain the right water-to-quinoa ratio and cooking time. Use 2 cups of water for every 1 cup of quinoa and let it simmer on low heat. Once the water has been absorbed, remove the saucepan from heat and let it sit covered for about 5 minutes. This resting period allows the grains to steam and become light and airy. Using a fork to fluff it afterward is also a great way to separate the grains.

Choosing the Right Ingredients

Selecting the freshest vegetables is key to enhancing the salad's overall flavor and texture. Opt for ripe avocados that yield slightly when pressed, ensuring a creamy addition to the dish. The cherry tomatoes should be vibrant and firm for a juicy burst, while the cucumber adds a satisfying crunch. If you prefer a different flavor profile, consider substituting red onion with green onions or shallots for a milder flavor, or even omitting them if desired.

Don't hesitate to customize this salad based on what you have available or your personal preferences. For a little extra zing, adding feta cheese or a handful of leafy greens like spinach or arugula can elevate the dish. If you're aiming for more protein, chickpeas or black beans are excellent additions that complement the other ingredients perfectly.

Serving and Storing Your Salad

This Spring Quinoa Salad can be served immediately, but I recommend letting it chill in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld beautifully, creating a more cohesive dish. If preparing ahead of time, keep the dressing separate until you’re ready to serve to prevent the vegetables from becoming soggy. The salad can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep.

When serving, consider garnishing the salad with additional fresh cilantro or even some toasted nuts for an added crunch. This salad makes for an impressive side dish at spring barbecues or as a light lunch. You can also pair it with grilled chicken or fish for a heartier meal, or enjoy it alone as a filling vegetarian option.

Ingredients

Salad Ingredients

1 cup quinoa, rinsed
2 cups water
1 avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped

Dressing Ingredients

3 tablespoons olive oil
2 tablespoons lime juice
1 clove garlic, minced
Salt and pepper to taste

Instructions

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it cool.

Prepare the Vegetables

While the quinoa cooks, prepare the vegetables. In a large bowl, combine diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.

Make the Dressing

In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper until combined.

Combine Everything

Once the quinoa is cool, add it to the vegetable mixture. Pour the dressing over the salad and mix gently to combine all the ingredients.

Serve

Taste and adjust seasoning if needed. Serve chilled or at room temperature, garnished with extra cilantro if desired.

Pro Tips

For a varied flavor profile, consider adding roasted sweet potatoes or black beans to the salad. This not only enhances the taste but also provides additional nutrition.

Make-Ahead Tips

Preparing this salad ahead of time is not only practical but also enhances its flavors. Once the quinoa is cooked and cooled, combine it with the diced vegetables, but keep the dressing separate until right before serving. This strategy ensures the veggies stay crisp and vibrant. Prepare the dressing in advance, too; it can be made up to 3 days ahead and stored in the refrigerator. Just give it a good shake before drizzling it over the salad.

If you anticipate leftovers, adding sliced avocado immediately before serving is best. Avocados tend to brown quickly, so holding off until the last moment will keep your salad looking fresh and appetizing. Alternatively, you can toss the salad with lime juice to help slow down the browning process of the avocado. This adds a nice zesty flavor, too!

Possible Variations

Feel free to experiment with the ingredients based on seasonal availability and personal taste preferences. For instance, adding grilled zucchini or bell peppers can introduce a lovely smoky flavor and vibrant color to the salad. For a southwestern twist, incorporate black beans, corn, and a spicy chipotle dressing instead. Adjusting the herbs can also alter the flavor profile; try parsley or mint for a change.

If you're looking for a more substantial meal, consider serving this salad over a bed of baby spinach or mixed greens. This way, you increase the volume and add extra nutrients without losing the essential flavors of the quinoa and veggies. The salad's adaptability makes it suitable for a variety of dietary needs, whether you're looking for vegan, gluten-free, or protein-rich options.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the quinoa and chop the vegetables in advance and store them separately. Mix them with the dressing just before serving for the best texture.

→ What other vegetables can I add?

Feel free to customize this salad with other vegetables like bell peppers, spinach, or radishes to suit your taste.

→ Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities.

→ How can I make this salad vegan?

This salad is already vegan! Just be sure to use a plant-based dressing if you want to switch up the dressing recipe.