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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 […]
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 10 servings


  • 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
  • 1/2 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 2 avocados
  • 2 tomatoes
  • 1/2 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.
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