Dinner

Quick Guacamole Quinoa Salad Recipe

BySimon Carel December 17, 2025December 17, 2025

Introduction

This Quick Guacamole Quinoa Salad is a vibrant and nutritious dish perfect for a light lunch or a refreshing side. Combining creamy avocado with protein-packed quinoa and fresh vegetables, it’s easy to prepare and bursting with flavor.

A bowl with a gray color holds a fresh salad with four main layers: the bottom layer is a bed of light green spinach leaves, on top of that are scattered fluffy quinoa grains in light beige, followed by bright green chunks of avocado, and the top layer has halved red cherry tomatoes adding vibrant color. The bowl is placed on a white marbled surface with a silver fork above it, and small whole cherry tomatoes and some green leaves are scattered around. A red and white checkered cloth is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa, rinsed
2 avocados, halved and pitted
½ small white or red onion, finely diced
½ cup loosely packed chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
½ teaspoon kosher salt
One 15-ounce can black beans, drained and rinsed
1 cup cherry tomatoes, quartered
Extra-virgin olive oil, for drizzling
Romaine lettuce, minced garlic, hot sauce, red-pepper flakes and lime wedges, for serving

Instructions

Step 1: Cook the quinoa according to package instructions. Once cooked, allow it to cool to room temperature before assembling the salad.
Step 2: Score the avocado flesh while still in the skin using a paring knife, then scoop it into a large bowl. Coarsely mash about half of the avocado with a fork, keeping some chunks for texture.
Step 3: Add the finely diced onion, chopped cilantro, lime juice, and kosher salt to the mashed avocado. Mix until combined.
Step 4: Gently fold in the black beans, quartered cherry tomatoes, and cooled quinoa. Taste and adjust seasoning if needed, then drizzle with extra-virgin olive oil.
Step 5: Serve the salad on a bed of romaine lettuce. Top with minced garlic, a splash of hot sauce, and red-pepper flakes. Garnish with lime wedges for extra zest.

Tips & Variations

For extra crunch, add toasted pumpkin seeds or chopped nuts.
Swap black beans for chickpeas or corn for a different texture and flavor.
If you prefer a creamier salad, mash all the avocado instead of half.
Use fresh lime juice for the best brightness and avoid pre-bottled lime juice for more vibrant flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To slow avocado browning, press a piece of plastic wrap directly on the salad’s surface before sealing. Reheat quinoa separately if desired, but this salad is best served chilled or at room temperature.

How to Serve

A close-up of a white plate holding a halved avocado filled with a colorful quinoa salad. The quinoa layer is light and fluffy, mixed with bright red cherry tomato pieces, creamy green avocado chunks, and small black beans scattered throughout. On top, a fresh green cilantro leaf garnish adds a touch of vibrancy. Next to the plate, there is a lime wedge and part of a cilantro sprig, all set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the quinoa and chop the ingredients ahead of time, but it’s best to assemble the salad just before serving to keep the avocado fresh and prevent browning.