What Was the Best? Avocado & Quinoa Salad
A vibrant, protein-packed salad featuring creamy avocado, nutty quinoa, and a zesty lime dressing that's perfect for a light lunch or dinner. This mediterranean-inspired vegetarian ready in about 15 minutes pairs cooked and cooled quinoa, diced avocado, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 cups, cooked and cooled quinoa
- 2, diced avocado
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups cooled cooked quinoa, 2 diced avocados, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: Pour dressing over salad ingredients and toss gently until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Step 4: Serve immediately at room temperature or chilled for a refreshing meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does What Was the Best? Avocado & Quinoa Salad take to make?
Total time is about 15 minutes (15 min prep + 0 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 What Was the Best? Avocado & Quinoa Salad?
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 cooked and cooled quinoa from drying out.
Can I substitute ingredients in What Was the Best? Avocado & Quinoa Salad?
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 What Was the Best? Avocado & Quinoa Salad 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.
What goes well with What Was the Best? Avocado & Quinoa Salad?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
