Cold Citrus and Avocado Quinoa Salad
A refreshing salad combining fluffy quinoa, creamy avocado, and bright citrus segments with a zesty dressing. This Mediterranean-inspired salad recipe, ready in about 30 minutes, pairs quinoa, water, grapefruit 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 280 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
- 1 large, peeled and segmented grapefruit
- 1 large, peeled and segmented orange
- 1 medium, diced avocado
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp olive oil
- 2 tbsp, freshly squeezed lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Remove from heat and fluff with a fork, then let cool completely.
- Step 2: In a large bowl, combine 1 large peeled and segmented grapefruit, 1 large peeled and segmented orange, 1 diced medium avocado, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp freshly squeezed lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Add the cooled quinoa to the citrus and avocado mixture, pour dressing over the top, and gently toss until everything is evenly coated.
- Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to let flavors meld.
Frequently asked questions
How long does Cold Citrus and Avocado Quinoa Salad take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Citrus and Avocado Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Cold Citrus and Avocado Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Citrus and Avocado Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cold Citrus and Avocado Quinoa Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
