Easy Quinoa Salad – Quinoa and Avocado Salad

I’m pretty sure this summer is getting the best of me.  You might recall me saying that I took 10 days off at the beginning of this month.  During this time, I stayed away from the computer – and the kitchen – as much as possible.  That’s not to say that I didn’t cook.  I did, but I tried to keep the recipes low key. (Like this easy quinoa salad)

Or, if I was going to do something complex, I made sure it was fun!  (Like the amazing popped quinoa chocolate bars that I’m going to be adding to my quinoa cookbook! I’m pretty sure I could market those babies!)

easy quinoa salad

Anyways, although the time away should have left me refreshed I must confess that I’m having a very difficult time getting back into the groove of things.  I certainly am not in need of a vacation from my vacation because during this time I did very little.  I think after years of not taking it easy (as in almost 7), perhaps I enjoyed my down time a bit too much. :)

Either way, I apologize if my posts have been a bit sporadic this month.

Today’s recipe is one of the easy quinoa recipes I made while I was taking it easy.  It is a great easy quinoa salad for lunch or dinner.   But being that I really don’t like traditional breakfast foods, personally, I really loved this for breakfast.

My family, on the other hand, found the image of me photographing food at 6 am very amusing.

Adapted from Fine Cooking

Quinoa and Avocado Salad

  • 1 1/2 T raisins
  • 1 1/2 T currants
  • 2 T dried apricots, diced
  • 3 cups cooked quinoa
  • 1 lemon
  • 3 T extra virgin olive oil
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp sweet paprika
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1 avocado, pitted and cut into chunks
  • 2 scallions, sliced
  • 3 T almonds, coarsely chopped

  1. Soak raisins, currants and apricots in hot water for five minutes. Drain.
  2. Grate the zest of the lemon and squeeze the juice into a small bowl. Whisk with olive oil, coriander, cumin, paprika, garlic and salt.
  3. Toss cooked quinoa with raisins, currants and apricots. Add avocado, scallions and almonds and toss with dressing. Season with additional salt and pepper as desired.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Number of servings (yield): 6

Calories: 242

Fat: 14.8

Protein: 5.4

Carbohydrates: 23.8

Fiber: 4.9

5 :  ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

  • @mireilleG

    This is so good! Everyone should give a try.

  • Lexan

    i do something similar to this – toast a teaspoon of ras el hanout in the oil before popping the quinoa, which i do before i cook it. no avocado, but everything else is there. i also add cooked green (French) lentils.

  • Pam

    Wendy, I am making this now. Looks good. I have been being meticulous about keeping track of what I eat, so I entered all of the ingredients (except coriander . . . have none on hand) into a program that gives nutritional breakdown. Here's what I got: 1/6 of recipe is 374 calories, 21 grams of fat (but this is healthful fat), 169 mg sodium, 44g carbohydrate, 8g dietary fiber, 15g sugars, 9g protein. It has 10% of DV Vitamin A, 15% of Vitamin C, 8% calcium, and 16% of iron. It has an amino acid score of 82. Looks healthful. Hope it tastes as good as it looks.

    I loved the quinoa garbanzo bean salad. This is my second one to make.

    • Wendy Polisi


      One thing to be careful of when calculating is that most programs don't take into account "cooked quinoa" even if it is written that way in the recipe. If yours doesn't then you will need to adjust it to 1 cup of quinoa which yields 3 cups of cooked quinoa. That may account for the difference but I am by no means an expert with calculating nutrition so it is entirely possible it is something else like different kinds of avocados, etc… Let me know if you think that may be it – if I've made a mistake I want to learn from it!

      • Pam

        This program did have cooked and uncooked quinoa from which to choose. I am actually not so concerned with calories as I am nutrition. And this is nutritious!

        I just finished making it, and my one-bite test is that it is delicious! But I am letting it chill and letting the flavors mingle a little more and plan to have it for lunch tomorrow. Really liked it!

        Since I am new to quinoa and have only tried it via your recipes, I didn't know how much dry quinoa to start with to end up with 3 cups. Well, I ended up with a lot of leftovers. I just stuck it in the fridge, assuming it will keep a couple of days. Then, I'll try the fritters recipe. Looks so good!

        Thanks, Wendy!

  • Stephanie

    In the recipe it has a "T" measurement that I am not familiar with. For example 3 T almonds, coarsley chopped. Can you pelase clarify?

    • Wendy Polisi

      T means tablespoon in recipes
      t or tsp means teaspoon

  • keola

    I have a question….do you add the zest of the lemon also?

    • Wendy Polisi

      I didn't (because my husband isn't wild about lemon and if I go overboard he doesn't eat it) but if you like lemon I think it would taste great!

      • @iridaceae

        Can tis recipe be doubled without a problem?_

  • Wendy Polisi

    What program are you using? I probably need to actually buy a program, I just haven't found a good one yet. I've been using calorie count.com, which seems to be good, but obviously there are some descripancies. I hate that because i know a lot of people hear are doing Weight Watchers. I'm getting ready to start counting calories myself too!

    I'm glad you enjoyed it! I probably don't need to tell you this but its a good idea to add extra lime juice to avocado or juice wait and add it the day you serve it so it doesn't get brown.

  • Wendy Polisi

    Yes but I would wait to cut the avocado until you are ready to serve so it doesn't brown. If you are taking is somewhere and need it to sit for a little while drizzle your cut avocado with lemon juice.