Quinoa Guacamole Salad

Quinoa Guacamole Salad

Cheesecake Brownie Bites. Banana Bread French Toast. Vanilla Bean Rice Pudding Crème Brûlée. Things have been, how can I put this, rather bikini un-friendly around here lately (and by “lately,” I mean “as per usual”). So I decided to give the waistband of my pants a break this week by lightening up the caloric load with Quinoa Guacamole Salad, and I’m also serving up a few tips in my video below for how to cook quinoa so that it’s super light and fluffy.

The dish is a mash-up of two of the most popular recipes on the site, Guacamole Bruschetta and Quinoa with Corn and Scallions. It takes the best of both ingredient lists and whisks them into a whole grain, veggie-packed, fresh and citrusy salad that’s just as tasty as a starter or as a main course.

And now that it’s officially summer, I’m hoping that this recipe makes bathing suit shopping a pinch less painful. That is, until next week’s recipe hits the interwebs. (Hint: It rhymes with “schmeanut schmutter snookies.”)


Fresh Lime Zest



Quinoa Guacamole Salad

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Quinoa Guacamole Salad

Yield: 8-10 servings

Prep Time: 20 min

Cook Time: 25 min


2 cups uncooked quinoa
2 cloves garlic, minced
2 Tablespoons chopped cilantro
2 teaspoons freshly grated lime zest
3 Tablespoons fresh lime juice
1 teaspoon salt
½ teaspoon black pepper
3 Tablespoons olive oil
2 avocados
2 tomatoes
½ cup chopped white onion


Rinse the quinoa in a fine mesh sieve until the water runs clear.

Add the quinoa, plus 4 cups water, to a medium saucepan. Bring the quinoa to a boil then reduce the heat to low and simmer for 25 minutes (uncovered), or until the germ ring is visible (indicating the quinoa is cooked). Transfer the quinoa to a large bowl to cool.

Whisk together the garlic, cilantro, lime zest, lime juice, salt, pepper and olive oil in a small bowl. Set aside.

Dice the avocados and tomatoes into bite-sized pieces. (See Kelly's Notes.)

Add the diced avocado, tomatoes and onions to the quninoa. Drizzle with dressing and fold to thoroughly combine.

Serve salad at room temperature or refrigerate and serve cold.

Kelly's Notes:

To avoid adding excess liquid to the salad, de-seed the tomatoes with a small spoon before dicing.

Dice the avocados at the last possible moment to avoid having them brown prior to folding into the salad.



  1. says

    I’m head-over-heels for quinoa these days. And add avocado to anything and I’m on board. This looks like such a flavor salad, and perfect for summer!

  2. Teresa says

    This looks yummy. This may be a really silly question…
    but what exactly is quinoa?

    • Kelly Senyei replied: — June 2nd, 2012 @ 11:28 am

      Thank you, Teresa! Quinoa (pronounced “keen-wah”) is a whole grain (often referred to as a seed) and you cook it until the germ ring is visible. It’s super healthy and super filling!

  3. Debbi says

    This is fantastic! I cooked the Quinoa with low sodium chicken broth and added some red bell peppers because I needed to use them up. Will definitely be making again. This is my first time making quinoa, I have been wanting to try it for awhile it is really good. Thanks!

    • Kelly Senyei replied: — June 2nd, 2012 @ 11:27 am

      So glad you enjoyed the recipe, Debbi! Love the addition of red pepper.

  4. says

    I seriously love quinoa. The abundance of recipes I’ve been seeing all over the blogs and especially on Pinterest makes me so happy :)

  5. says

    Hi Kelly Senyei, my name is Maria. This is an amazing recipe. I love all your recipes so much that I added this one to my blog, but giving the link to here, as the original source, as I always do with everything I publish. Thank you very much for your time and kind consideration and for the excellent recipes you bring to us.


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