Quinoa Avocado Salad | Connie Costello Health Coach

Quinoa Avocado Salad

Quinoa Avocado Salad

Quinoa was a staple food for the Incas leading them to call it the “mother grain.” Quinoa has gained popularity for it is a tasty grass cereal, gluten free and a complete protein, not commonly found in plant based foods. This salad is a perfect meal with healthy fats, protein, healing greens and a simple dressing that brings everything together.

Quinoa Avocado Salad


  • Serves 4
  • 1 cup quinoa
  • 1¾ cups water
  • 1/2 teaspoon salt
  • ½ cup red onion, chopped
  • ½ cup avocado, chopped
  • 3 tablespoon cilantro, chopped
  • 1-2 cups baby greens

  • 1½ tablespoon extra virgin olive oil
  • 2 limes, juiced
  • Salt and pepper to taste
Soak quinoa in water 1–8 hours, wash, rinse and drain. In a medium saucepan bring to a boil quinoa, water and salt. Lower heat, cover and simmer until all water is absorbed, about 15 minutes. Don’t stir the grain while it is cooking. Remove from heat, remove lid and let rest 5 to 10 minutes.
In a large bowl, combine olive oil and lime juice. Add red onion, avocado and cooked warm quinoa. Garnish with cilantro. Toss well. Serve warm or at room temperature over a bed of baby greens.

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