Cherry Tomato and Avocado Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant, no-cook salad featuring fluffy quinoa, juicy tomatoes, and creamy avocado, tossed in a zesty lime dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 15 minutes pairs uncooked quinoa, cherry tomatoes, 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 350 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

• 1/2 cup uncooked quinoa
• 1.5 cups cherry tomatoes
• 1 avocado
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 2 tbsp lime juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring 1 cup water to a boil in a medium saucepan, add 1/2 cup uncooked quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.
2. Step 2: Halve 1.5 cups cherry tomatoes, dice 1 avocado, finely chop 1/4 cup red onion, and chop 1/4 cup fresh cilantro.
3. Step 3: Whisk 2 tbsp lime juice, 1 tbsp extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine cooled quinoa, halved cherry tomatoes, diced avocado, chopped red onion, and chopped cilantro. Pour dressing over and toss gently until evenly coated. Taste and adjust salt if needed.