Spring Avocado Quinoa Salad with Fresh Vegetables
A refreshing and nutritious salad featuring quinoa, ripe avocados, and a medley of fresh spring vegetables, perfect for a light lunch or dinner.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1) ripe avocado
- (1 cup) cherry tomatoes
- (1) cucumber
- (1) bell pepper
- (1/4 cups) red onion
- (1/4 cups) fresh cilantro
- (1/4 cups) lime juice
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
Instructions
- 1
Rinse 1 cup of quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat. Add 2/4 teaspoon black pepper.
- 3
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- 4
While the quinoa is cooling, dice 1 ripe avocado, 1 cup of cherry tomatoes, 1 cucumber, and 1 bell pepper. Finely chop 1/4 cup of red onion and 1/4 cup of fresh cilantro.
- 5
In a large mixing bowl, combine the cooled quinoa, diced avocado, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
- 6
In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the dressing.
- 7
Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- 8
Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
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