Citrus-Infused Quinoa Salad with Avocado and Toasted Almonds

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant and refreshing quinoa salad tossed with creamy avocado, crunchy toasted almonds, and a zesty citrus dressing. This Mediterranean-inspired vegan recipe, ready in about 25 minutes, pairs quinoa, water, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 1 large, diced avocado
• 1/4 cup toasted sliced almonds
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

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. Remove from heat and let cool slightly.
2. Step 2: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: In a large bowl, combine the cooked quinoa, 1 large diced avocado, 1/4 cup toasted sliced almonds, and 2 tbsp chopped fresh parsley.
4. Step 4: Pour the citrus dressing over the quinoa mixture and toss gently to combine. Adjust seasoning to taste and serve chilled or at room temperature.