Lime and Basil Quinoa Salad with Avocado

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A vibrant quinoa salad tossed with fresh lime juice, aromatic basil, and creamy avocado for a revitalizing and wholesome meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs quinoa, water, ripe 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 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 medium, diced ripe avocado
• 1/2 cup, chopped fresh basil leaves
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp extra virgin olive oil
• 1/4 cup, finely diced red onion
• 1 cup, halved cherry tomatoes
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork.
2. Step 2: In a large bowl, combine the cooked quinoa, 1 medium diced ripe avocado, 1/2 cup chopped fresh basil leaves, 1/4 cup finely diced red onion, and 1 cup halved cherry tomatoes.
3. Step 3: Drizzle with 3 tbsp freshly squeezed lime juice and 2 tbsp extra virgin olive oil. Season with 1 tsp salt and 1/2 tsp black pepper. Toss gently to combine and serve chilled or at room temperature for a revitalizing and fresh salad.