Popular Banker's Quinoa Salad with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A light and refreshing quinoa salad with avocado, inspired by the fresh ingredients and convenience of Banco Popular's services. This mexican-inspired sheet pan ready in about 45 minutes pairs Quinoa, diced Cucumber, diced Avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 Quinoa
• 1, diced Cucumber
• 1, diced Avocado
• 1/2, thinly sliced Red onion
• 1, juiced Lime
• 1/4 cup, chopped Cilantro
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
2. Step 2: In a large bowl, toss 1 diced cucumber, 1 diced avocado, and 1/2 thinly sliced red onion. Squeeze 1 lime over the mixture and stir to coat.
3. Step 3: In a small bowl, whisk 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the quinoa and avocado mixture, then stir in 1/4 cup chopped cilantro. Toss to combine and serve chilled or at room temperature.