Simple Avocado and Quinoa Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, vibrant salad combining fluffy quinoa, creamy avocado, and crisp vegetables tossed in a bright lemon vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs quinoa, water, medium ripe avocado, diced 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Transfer the cooked quinoa to a large bowl and let cool to room temperature, about 15 minutes.
  3. Step 3: Add 1 medium diced ripe avocado, 1 cup halved cherry tomatoes, 1 cup diced cucumber, and 1/4 cup chopped fresh parsley to the cooled quinoa.
  4. Step 4: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  5. Step 5: Pour the lemon vinaigrette over the salad and gently toss to combine. Serve immediately or chill for up to 2 hours for flavors to meld.

Frequently asked questions

How long does Simple Avocado and Quinoa Salad with Lemon Vinaigrette 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 Simple Avocado and Quinoa Salad with Lemon Vinaigrette?

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 Simple Avocado and Quinoa Salad with Lemon Vinaigrette?

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 Simple Avocado and Quinoa Salad with Lemon Vinaigrette 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 Simple Avocado and Quinoa Salad with Lemon Vinaigrette 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.

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