Description
A refreshing and nutritious Quick Guacamole Quinoa Salad combining creamy avocados, protein-rich quinoa and black beans, fresh vegetables, and zesty lime for a vibrant, easy-to-make meal that’s perfect for lunch or a light dinner.
Ingredients
Scale
Salad Base
- 1 cup quinoa, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cherry tomatoes, quartered
Guacamole Mix
- 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
For Serving
- Extra-virgin olive oil, for drizzling
- Romaine lettuce
- Minced garlic
- Hot sauce
- Red pepper flakes
- Lime wedges
Instructions
- Cook the quinoa: Prepare the quinoa according to package instructions, usually by boiling in water until tender. Then, allow it to cool to room temperature before assembling the salad.
- Prepare the guacamole base: Score the avocado flesh while still in the skin with a paring knife, then scoop it out into a large bowl. Coarsely mash about half of the avocado with a fork, leaving plenty of chunks for texture. Mix in the finely diced onion, chopped cilantro, fresh lime juice, and kosher salt to create a flavorful guacamole mix.
- Combine ingredients: Gently fold in the cooled quinoa, black beans, and quartered cherry tomatoes into the guacamole mixture. Adjust seasoning to taste if needed and drizzle the salad with extra-virgin olive oil for richness.
- Serve: Arrange a bed of romaine lettuce on plates and spoon the salad on top. Garnish with minced garlic, hot sauce, and red pepper flakes for added flavor and a bit of heat. Serve with lime wedges on the side for extra zest.
Notes
- You can substitute black beans with chickpeas or kidney beans for variety.
- For a spicier salad, add diced jalapeños to the guacamole mix.
- Quinoa can be cooked in vegetable broth instead of water for enhanced flavor.
- This salad can be made ahead and refrigerated for up to 2 days; add avocado just before serving to prevent browning.
- To make it vegan and gluten free, ensure the hot sauce contains no animal products or gluten additives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: quinoa salad, guacamole salad, black bean salad, healthy salad, avocado quinoa salad, easy summer salad, gluten free salad
