What could be better than quinoa salad? Quinoa Avocado Salad.

quinoa avocado salad

Lately I’ve been obsessed with avocados. Who isn’t always obsessed with avocados—I know! But recently I’ve graduated from avocado toast and started adding avocados to smoothies (so yum) and of course adding them on top of all salads.

quinoa avocado salad

This salad started out as more of a look-in-your-pantry-and-use-what-you-have sort of thing. Don’t we all have a package of quinoa hiding in the back that we’re not quite sure what to do with?

quinoa avocado salad

I mean, sometimes quinoa gets a bad rap. The slight nutty flavor is sometimes unrecognizable and it can end up tasting bland. But this superfood is also a superstar when it comes to taking on other flavors. The bright lemon and fresh herbs really shine through in this salad. And the avocado on top is a no-brainer.

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Quinoa Avocado Salad

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4-6 servings

Quinoa Avocado Salad


    For the Salad:
  • 1 cup uncooked quinoa
  • 3 tablespoons diced red onion
  • 2 scallions, diced, white and green parts
  • 1 garlic clove, minced
  • 3 tablespoons chopped parsley
  • 1 teaspoon lemon zest
  • 1 tomato, diced
  • ½ avocado, peeled and diced
  • For the Dressing:
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  1. In a saucepan, bring 2 cups of water and 1 cup of uncooked quinoa to a boil. Reduce heat, cover with a tight fitting lid, and simmer for 15 minutes. Remove the lid (you should see tiny spirals curling around the quinoa seed). If any water is still left, return the pot to the heat, cover, and cook on low for another 5 minutes. Fluff with a fork and transfer to a bowl to cool slightly.
  2. Meanwhile, In a large bowl, combine the red onion, scallions, garlic, parsley, and lemon zest.
  3. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  4. When the quinoa has cooled slightly, add it into the onion/herb mixture and mix to combine. Pour in the dressing and stir to mix. Refrigerate for at least 30 minutes. Before serving, toss in the tomato and avocado and gently stir to combine.