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Made this Quinoa Salad with Avocado the other day for my family. And we gobbled it all up in one sitting. 

It goes so well alongside almost any type of summer meal. And is made with just a few simple ingredients, such as quinoa, avocados, baby tomatoes, lime juice and a few seasonings.

It is  absolutely delicious and is healthy because it is packed full of fiber and protein. 

WHAT CAN GO WITH QUINOA SALAD

• Salmon steaks, salmon burgers etc
• Black beans, chickpeas

HOW LONG WILL QUINOA SALAD KEEP IN FRIDGE

My bean salad will last ruffly 3 days fresh. However if you add avocados or tomatoes etc to it. I would make sure it is eaten on the very day you make it!

HOW TO MAKE QUINOA SALAD WITH AVOCADO 

• Start by cooking your quino by brining a pot of vegetable stock to a rapid boil
• Add in the quiano and turn the burner down to medium – low and simmer for ruffly 15 minutes.
• Strain the quino and place in the fridge allowing it to become cold
• Meanwhile, dice your avocados, baby tomatoes and fresh cilantro and place in a large bowl.
• Once the quiano has cooled, mix into the bowl and toss olive oil and seasonings along with the juice from 2 limes.

This Quinoa salad is tossed in olive oil, seasonings and lime juice. 

You are going to love it!

ARE QUINOA SALADS HEALTHY

Yes, packed full of feel good fiber, protein and nutrients. 

WHAT GOES WITH QUINOA SALAD

• Air Fryer BBQ Ribs

LOOKING FOR ANOTHER TYPE OF VINAIGRETTE that would go well with this salad? Try my recipe below. 

Creamy Lemon and Lime Vinaigrette

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

• Chickpea avocado feta salad
• Bacon Lettuce Tomato Pasta Salad
• Tabbouleh bulgur recipe
• Chicken pea pasta salad
• Cheesy Pesto Pasta with Sundried Tomatoes
• Ranch Caprese Pasta Salad
• Healthy Tuna Pasta Salad
• Dill Pickle Black Forest Pasta Salad

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Quinoa Salad with Avocado

Yield: 2

Cook Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 2 cups vegetable stock or water
• 1 cup tri colored quinoa
• 1 cup of baby tomatoes, sliced in half
• 2 ripe avocados, diced
• 1 lime, juiced
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• salt and pepper to taste

Instructions

1. Start by cooking your quino by brining a pot of vegetable stock to a rapid boil
2. Add in the quiano and turn the burner down to medium - low and simmer for ruffly 15 minutes.
3. Strain the quino and place in the fridge allowing it to become cold
4. Meanwhile, dice your avocados, baby tomatoes and fresh cilantro and place in a large bowl.
5. Once the quiano has cooled, mix into the bowl and toss olive oil and seasonings along with the juice from 2 limes.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 45gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 0mgSodium: 845mgCarbohydrates: 44gFiber: 17gSugar: 6gProtein: 10g

These calculations are based off Nutritionix

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