Avocado Quinoa Salad Recipe

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This Avocado Quinoa Salad is a wonderful salad to make when you have both vegetarians and meat eaters to satisfy at the same dinner table.

I go through phases from time to time when I just cannot bring myself to eat any meat. As a clean eater, this can present a challenge if you don’t carefully monitor your food. So when this happens, I tend to rely more on quinoa.

A bowl sits filled with this Avocado Quinoa Salad. You can see chunks of avocado and cherry tomatoes mixed into the quinoa.

Quinoa is light, tasty and because it’s a seed, it’s full of protein as well. In fact, as I understand it, it’s quite possibly the only “grain” we have that has all 9 amino acids. Meaning, it’s a complete protein just like meat!

I love this recipe because it’s full of good, healthy fats from the avocado and is also a very versatile dish. If cilantro isn’t your thing, try some other herbs like tarragon or basil. Any way you make this, it will be wonderful. And if you prefer to have meat, you can always add some on the side, or cut some up to mix into the salad. You can’t really go wrong with this one, and it’s perfect for the upcoming warmer months because it’s just as tasty when it’s cold.


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Clean Eating Vegetarian Quinoa and Avocado Salad with Carnivorous Possibilities

Avocado Quinoa Salad

Print Pin Rate
Course: Grains, Main Course, Side Dish
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 248kcal
Author: The Gracious Pantry


  • 3 cups cooked quinoa (make sure it's fully cooled)
  • 10 oz. package cherry tomatoes (halved)
  • 1 cup fresh cilantro (chopped)
  • 2 medium avocados (peeled, cored and cut into chunks)
  • 2 tsp. onion powder
  • 1 tbsp. garlic powder
  • 2 medium limes (juice only)
  • salt and pepper to taste


  • Mix everything together in a large mixing bowl and serve.
  • Note: This will definitely need some salt. But I leave it up to you to decide how much.

Adding Chicken:

  • If you would prefer to make this a meaty dish, simply add in some cooked ground turkey breast or some shredded chicken breasts. Simple and delicious!


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include the addition of any meat.


Serving: 1serving | Calories: 248kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 669mg | Fiber: 9g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 2mg

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  1. graciouspantry says:

    Kimber – That sounds wonderful!!

  2. graciouspantry says:

    Alice – Fantastic! Glad you enjoyed it.

  3. graciouspantry says:

    Michaelatopalov – Wow! Sounds wonderful!

  4. graciouspantry says:

    Lee – Oh how delightful!!

  5. graciouspantry says:

    Disxiechilders – I hope you enjoy it!

  6. Lauren Elizabeth Ingram says:

    Just tried this tonight–it’s like a bowl full of spring! So delicious. Can’t wait to try this with tomatoes from my garden this summer.

    1. graciouspantry says:

      Lauren – Haha! I love that! Glad you enjoyed your bowl full of spring!

  7. graciouspantry says:

    Dora – My pleasure! I’m so happy you both enjoyed it!

  8. Tara Richelle says:

    Love this, I can make mine vegetarian than add meat in it for DH. Thanks, pinned this!

    1. graciouspantry says:

      Tara – Wonderful! Enjoy!

  9. graciouspantry says:

    Christina – Fantastic!

  10. Mendyclarke says:

    Love this! Will definitely have to try it 🙂 Last night I made quinoa with chopped zucchini, peppers, garlic, onion, eggplant….it was amazing

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  12. A terrific recipe. Made it vegetarian and added a little ground sea salt crystals. This has become one of my all time favorites. Thanks.

    1. graciouspantry says:

      Wonderful! I’m so glad you enjoyed it!

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  14. I just made this for dinner tonight. SO GOOD! I added ground turkey and Italian seasoning instead of cilantro. Will definitely be making it again soon!

    1. graciouspantry says:

      Awesome! So glad you liked it!

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  16. Can this be made ahead of time? I worry about the avocado turning brown, does the lime prevent that?

    1. graciouspantry says:

      I wouldn’t make it too terribly far in advance. It’s best when it’s fresh. But I would think 2-3 hours ahead of time might be okay. The lime does help, but doesn’t completely stop the browning.

  17. txchick811 says:

    This is SO yummy!! I had never ate quinoa before, my mom wasn’t the adventurous type, but this looked so good I had to try it and I am so glad I did!

    1. The Gracious Pantry says:

      txchick811 – Thanks! Glad you enjoyed it! 🙂

  18. Alison G. says:

    Recently made this for a picnic we went to and it was a super hit with everyone. Lots of people heard about The Gracious Pantry that day! 🙂

    1. The Gracious Pantry says:

      Alison G – That’s wonderful! Thanks so much for sharing my blog. 🙂

  19. My family is doing a Mexican dinner night soon and I am looking forward to trying your Pineapple Chicken Verde. You suggested putting it on top of brown rice or quinoa. Do you think this recipe and the Pineapple Chicken flavors would clash or go well together? If you think they wouldn’t go well could you point me into a good quinoa recipe? 🙂 Thanks!

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