Quinoa Avocado Salad

appetizers mains salad toppers salads
Quinoa Avocado Salad
YIELDS 3 Servings


  • 4 cups mixed greens
  • ½ cup dry quinoa
  • 16 ounces grape tomatoes, cut in half
  • ½ large English cucumber, sliced into half-moons
  • 2 medium avocados, pitted and sliced or cubed
  • ¼ cup Go Raw Garlic Thyme Salad Toppers
  • ½ cup packed cilantro (about ½ a bunch; include stems)
  • 1 clove garlic
  • 2 tbsp rice vinegar
  • juice of 1 lime
  • ½ tsp maple syrup
  • 2 tbsp vegetable oil
  • ¼ tsp salt


  1. Combine quinoa and 1 cup of water in a small saucepan and heat on high. Once boiling, reduce to low heat and cover until all the water is absorbed, about 10-12 minutes.
  2. Let the quinoa cool on a plate in the refrigerator until ready to serve.
  3. Combine all dressing ingredients in a blender and blend until smooth.
  4. Once the quinoa is cool, combine all the salad ingredients together in a big bowl and toss with dressing.

Recipe by Carly Beardshear; Photo by Dana Plucinski

Products used in this recipe

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