Avocado Quinoa Salad with Lime
Okay, let me tell you — this Avocado Quinoa Salad with Lime is like sunshine in a bowl! I honestly can’t wait to share it with you because it’s fresh, vibrant, and packed with flavors that just pop. The zingy lime juice gives this salad a bright, juicy twist while the creamy avocado adds that dreamy, buttery texture. Plus, quinoa makes it wholesome and filling without weighing you down. I whip this up whenever I want something healthy but exciting, and trust me, it’s a total crowd-pleaser. Once you try it, you’ll be sneaking bites straight from the fridge, I promise!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 cup quinoa (uncooked)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 can (15 oz) black beans, drained and rinsed (optional)
- Salt and pepper, to taste
For the Dressing:
- 3 tablespoons fresh lime juice (about 1–2 limes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey or agave syrup
- 1 clove garlic, minced
- 1/4 teaspoon cumin
- Salt and pepper, to taste
How I Make It
Step 1:
First up, rinse your quinoa under cold water—that little rinse helps get rid of the natural coating called saponin which can taste bitter. Then, cook 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Once done, fluff it with a fork and let it cool while you prep the rest.
Step 2:
While quinoa cools, dice your ripe avocados and chop the cherry tomatoes, red bell pepper, red onion, and cilantro. If you’re using black beans, make sure they’re well rinsed to keep the salad fresh and not too heavy.
Step 3:
In a small bowl, whisk together your dressing ingredients: fresh lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper. Taste and adjust—if it’s too tart, add a little more honey; if too mellow, splash more lime.
Step 4:
Once quinoa is cool or room temperature, toss it gently with the diced avocado, veggies, black beans if using, and the dressing. Give everything a light but thorough stir to coat every bit in that zingy lime sauce.
Step 5:
Taste and season with extra salt and pepper if needed. If you want a little crunch, sprinkle some toasted pepitas or chopped nuts on top.
Step 6:
Serve immediately or chill it in the fridge for 30 minutes to let flavors really meld. This salad keeps well, but I recommend adding avocado fresh just before serving if prepping ahead to avoid browning.
Variations & Tips
- Swap black beans for chickpeas or edamame for a protein twist.
- Add corn kernels for a sweet crunch and pop of color.
- Use lime zest in the dressing for an extra citrus punch.
- If you like a little heat, toss in some diced jalapeño or a pinch of cayenne.
- For a creamy dressing variation, mix some Greek yogurt with the lime juice and garlic instead of olive oil.
- If quinoa isn’t your thing, try this salad with cooked couscous or bulgur wheat.
How I Like to Serve It
This salad shines as a light lunch or as a vibrant side with grilled chicken or fish. It’s perfect for summer picnics or potlucks because it travels well and tastes refreshing even chilled. I also love scooping it onto crunchy tostadas or stuffing it into pita pockets for a quick, healthy dinner.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Add avocado fresh if possible to keep it bright.
- This salad is best served cold or at room temperature; avoid reheating as it changes the texture.
Closing: This Avocado Quinoa Salad with Lime is one of those fresh, easy recipes that never fails to brighten my day—and I’m sure it’ll do the same for yours!
