Golden Sunburst Quinoa Salad

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant quinoa salad bursting with sun-kissed flavors and textures, inspired by the warmth of sunlight. This Mediterranean-inspired salad recipe (vegan-friendly), ready in about 50 minutes, pairs quinoa, sun-dried 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 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 quinoa
• 1/2 cup, chopped sun-dried tomatoes
• 1 ripe, diced avocado
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
2. Step 2: In a large bowl, toss 1/2 cup chopped sun-dried tomatoes, 1/4 cup diced red onion, and 1/4 cup chopped cilantro with cooked quinoa.
3. Step 3: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the quinoa mixture and stir to coat.
4. Step 4: Fold in 1 ripe diced avocado just before serving. Garnish with additional cilantro and a drizzle of olive oil.