California Avocado and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A refreshing salad combining creamy avocado, nutty quinoa, and a tangy citrus vinaigrette. This Latin American-inspired salad recipe, ready in about 25 minutes, pairs quinoa, water, ripe avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 2 medium, diced ripe avocado
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool to room temperature.
2. Step 2: In a large bowl, combine cooled quinoa with 2 diced ripe avocados, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Pour the citrus vinaigrette over the salad and toss gently to combine, ensuring the avocado stays intact. Serve chilled or at room temperature.