Zesty Avocado and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A refreshing salad combining nutty quinoa, creamy avocado, and a bright citrus dressing for a light, nutritious meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 35 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 quinoa
• 2 cups water
• 1 medium ripe avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp orange juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While quinoa cooks, dice 1 medium ripe avocado into 1/2-inch cubes, halve 1 cup cherry tomatoes, finely dice 1/4 cup red onion, and chop 1/4 cup fresh cilantro. Set aside.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp orange juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until fully emulsified and bright in aroma.
4. Step 4: Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Add the diced avocado, cherry tomatoes, red onion, and cilantro. Pour the citrus vinaigrette over the salad and gently toss to combine, coating all ingredients evenly. Serve chilled or at room temperature.