AVOCADO AND TOMATO QUINOA SALAD
This Avocado And Tomato Quinoa Salad is a vibrant, nutrient-packed bowl that’s delicious and nutritious. Combining creamy avocado with juicy tomato and fluffy quinoa, this salad bursts with texture and flavour. The addition of fresh lemon juice brightens every bite, while basil brings a fragrant herbal note. Ideal for a light lunch, efficient meal prep or a colourful side dish, it’s naturally gluten-free, vegetarian and full of healthy fats like protein and fibre. Ready in under 10 minutes, this salad celebrates fresh ingredients, clean flavours and simple techniques, perfect for anyone looking to eat well with minimal effort.
RECIPE CATEGORY
Lunch, Brunch, Snack, Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Picnic, Spring, Summer, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat/Gluten‑Free, Healthy, High Fibre, Low Sodium, Low/No Sugar, Quick & Easy
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Avocado And Tomato Quinoa Salad:
- ½ avocado, diced
- 1 small tomato, chopped
- ½ cup cooked quinoa (≈ 90 g)
- 1 tsp fresh lemon juice
- A few fresh basil leaves, torn
FULL NUTRITIONAL INFORMATION
- Calories: 289.6 kcal
- Fat: 16.7 g
- Saturated Fat: 2.4 g
- Carbohydrate: 32.2 g
- Sugar: 4 g
- Sodium: 18.2 mg
- Fibre: 10.5 g
- Protein: 6.9 g
- Calcium: 38.2 mg
- Iron: 2.2 mg
- Potassium: 871.9 mg
PREPARATION
- Add Ingredients: In a bowl, combine diced avocado, chopped tomato and cooked quinoa.
- Add Fresh Juice: Drizzle with fresh lemon juice.
- Toss The Ingredients: Gently toss ingredients until evenly coated and the avocado starts to soften and mingle with quinoa.
- For Aroma: Scatter torn basil leaves on top for aroma and colour.
- Add Salt And Pepper: Season lightly with salt and freshly ground pepper to taste, if desired.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Choose Ripe Avocado: Use a ripe avocado to ensure creaminess and avoid a mushy texture.
- For Balanced Bites: Cut the tomato evenly to match the avocado cubes for balanced bites.
- Toss Avocado: Gently toss to keep the avocado from turning brown too fast.
- For Fresh Flavour: If refrigerated, wait to toss the lemon juice until serving to keep fresh flavour and prevent quinoa from drying out.
- Warm It: Warm quinoa slightly or use the fridge to cool it; both work and adjust to your preference.
VARIATIONS
- Protein Boost: Add chickpeas, white beans, or cubed tofu.
- Extra Crunch: Stir in chopped cucumber, bell peppers and toasted seeds.
- Flavour Twist: Add a dash of balsamic vinegar or olive oil.
- Herb Swap: Substitute basil with fresh parsley or mint.
- Spicy Kick: Mix in red chilli flakes or diced jalapeño.
PREPPING AND STORAGE
- Fridge: Prepare in advance and store in an airtight container for up to 2 days.
- Avoid Sogginess: Keep lemon juice separate until just before serving.
- Freezer: Not recommended due to texture changes in avocado and tomato.
- Make-Ahead Tip: Cook quinoa in bulk, cool completely, then portion for quick salad prep later.