Census-Style Global Harvest Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant mix of seasonal vegetables and grains inspired by the cultural diversity of the U.S. population. This global fusion-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, pint, halved cherry tomatoes, small, thinly sliced red onion 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 220 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 quinoa
• 1 pint, halved cherry tomatoes
• 1 small, thinly sliced red onion
• 1, diced avocado
• 1/4 cup, chopped cilantro
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then cook in 2 cups boiling water for 15 minutes until fluffy. Drain excess liquid and set aside.
2. Step 2: In a large bowl, toss 1 pint halved cherry tomatoes, 1 small thinly sliced red onion, and 1 diced avocado with 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Let sit for 10 minutes to meld flavors.
3. Step 3: Just before serving, fold in 1/4 cup chopped cilantro. Toss gently to combine and serve chilled.