Lime and Basil Quinoa Salad with Avocado
A vibrant quinoa salad tossed with fresh lime juice, aromatic basil, and creamy avocado for a revitalizing and wholesome meal. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs rinsed quinoa, water, medium, diced 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lime and Basil Quinoa Salad with Avocado take to make?
Total time is about 25 minutes (10 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 Lime and Basil Quinoa Salad with Avocado?
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 rinsed quinoa from drying out.
Can I substitute ingredients in Lime and Basil Quinoa Salad with Avocado?
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 Lime and Basil Quinoa Salad with Avocado 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.
Is Lime and Basil Quinoa Salad with Avocado vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
