Introduction: Ready for a Fresh, Zesty Summer Salad?
Craving a light, nutritious dish that’s bursting with flavor? This Quick Guacamole Quinoa Salad is your perfect choice! Combining nutty quinoa, creamy avocado, black beans, and vibrant cherry tomatoes with a zesty lime-cilantro dressing, this salad is a delightful twist on guacamole. Served on a bed of romaine with optional garlic, hot sauce, and red-pepper flakes, it’s perfect for quick lunches, picnics, or healthy dinners. Inspired by your love for veggie-forward dishes like Stone Fruit Cucumber Salad and Zoodles with Summer Vegetables, this recipe is naturally vegetarian, gluten-free, and adaptable for vegan and keto diets. Ready to toss together a colorful, zesty bowl? Let’s dive into this easy recipe!
Overview: Why Quick Guacamole Quinoa Salad is a Must-Try
This Quick Guacamole Quinoa Salad blends the creamy, tangy flavors of guacamole with the hearty texture of quinoa and black beans, creating a satisfying, no-cook (post-quinoa) meal. The lime-cilantro dressing and optional spicy garnishes add a vibrant kick. What makes it special? It’s a vegetarian, gluten-free salad that’s ready in about 20 minutes (plus quinoa cooking time), perfect for showcasing fresh summer ingredients, and easily adaptable for keto or vegan diets, offering a nutritious, flavorful dish with minimal effort.
- Time Requirement: About 20 minutes total (10 minutes prep, 10 minutes assembly, plus 15–20 minutes for quinoa cooking).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a vegetarian, gluten-free, no-cook (post-quinoa) salad with bold guacamole-inspired flavors.
This quinoa salad is a fresh, zesty treat that’s sure to impress. Let’s get mixing!
Essential Ingredients
Here’s what you need to make Quick Guacamole Quinoa Salad. Each ingredient adds to the creamy, zesty, and hearty magic.
- Quinoa (1 cup, rinsed): Provides nutty, protein-packed texture.
- Avocados (2, halved and pitted): Add creamy, rich flavor.
- White or Red Onion (½ small, finely diced): Brings sharp, savory crunch.
- Fresh Cilantro (½ cup, loosely packed, chopped): Infuses vibrant, herbaceous flavor.
- Lime Juice (2 Tbsp, freshly squeezed): Adds bright, tangy acidity.
- Kosher Salt (½ tsp): Enhances flavors.
- Black Beans (15 oz can, drained and rinsed): Offer hearty, protein-rich texture.
- Cherry Tomatoes (1 cup, quartered): Provide juicy, sweet-tart bursts.
- Extra-Virgin Olive Oil (for drizzling): Adds richness and a smooth finish.
- For Serving: Romaine lettuce, minced garlic, hot sauce, red-pepper flakes, and lime wedges.
Substitutions and Variations
- Quinoa: Swap with farro, bulgur, or cauliflower rice for keto (~4–5g net carbs per serving).
- Avocado: Use mashed green peas or hummus for a different creamy base (non-keto).
- Black Beans: Replace with chickpeas, pinto beans, or omit for keto.
- Cherry Tomatoes: Use grape tomatoes or diced Roma tomatoes.
- Cilantro: Swap with parsley or basil for a different herbaceous note.
- Lime Juice: Substitute with lemon juice or white vinegar for similar acidity.
- Keto Adjustment: Replace quinoa with cauliflower rice, omit black beans, and reduce tomatoes to ½ cup (~4–5g net carbs per serving).
- Spicy Version: Add ½ tsp red-pepper flakes or a diced jalapeño to the salad.
- Vegan Version: Already vegan! Ensure hot sauce is vegan-friendly.
- Protein-Packed: Add grilled chicken, shrimp, or crumbled feta (non-vegan) for extra protein.
Step-by-Step Instructions
Making this Quick Guacamole Quinoa Salad is quick and simple, with a straightforward assembly after cooking the quinoa. Follow these steps for a perfect salad every time.
Step 1: Cook the Quinoa
- Cook 1 cup rinsed quinoa according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for 15–20 minutes).
- Allow quinoa to cool to room temperature.
Tip: Rinse quinoa thoroughly to remove bitterness; spread on a baking sheet to cool faster.
Step 2: Prepare the Avocado Base
- Score the flesh of 2 avocados (still in the skin) with a paring knife, then scoop into a large bowl.
- Coarsely mash about half of the avocado with a fork, leaving plenty of chunks intact.
- Mix in ½ small finely diced onion, ½ cup chopped cilantro, 2 Tbsp lime juice, and ½ tsp kosher salt.
Tip: Mash only half the avocado for a chunky texture; adjust salt and lime to taste.
Step 3: Combine Ingredients
- Gently fold in one 15 oz can drained and rinsed black beans, 1 cup quartered cherry tomatoes, and the cooled quinoa.
- Taste and adjust seasonings (salt, lime juice, or cilantro) if desired.
- Drizzle with extra-virgin olive oil.
Tip: Fold gently to avoid crushing avocado chunks; add oil sparingly to enhance flavor without overpowering.
Step 4: Serve
- Serve on a bed of romaine lettuce.
- Top with a sprinkle of minced garlic, hot sauce, and red-pepper flakes to taste.
- Serve with lime wedges on the side.
Tip: Chop romaine finely for easy eating; offer extra garnishes for customization.
Assembly: Building the Perfect Quick Guacamole Quinoa Salad
Making this Quick Guacamole Quinoa Salad is all about creating a vibrant, flavorful dish with minimal effort. Here’s how to make it perfect:
- Cook Quinoa Fluffy: Rinse and cook quinoa properly for a light, nutty base.
- Mash Avocado Chunky: Keep half the avocado chunky for texture variety.
- Fold Gently: Mix ingredients carefully to maintain distinct textures.
- Garnish Vibrantly: Add romaine and spicy toppings for a fresh, zesty finish.
Presentation Tips:
- Serve in a large bowl or on individual plates for a colorful, family-style or refined look.
- Pair with a keto-friendly side like grilled zucchini or cucumber slices.
- Garnish with extra cilantro, a drizzle of olive oil, or a sprinkle of red-pepper flakes for a polished finish.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 2 days (avocado may brown slightly).
- Avoid freezing, as avocado and tomatoes lose texture.
- Reheating:
- No reheating needed; serve cold or at room temperature for best flavor.
- Make-Ahead Tips:
- Cook quinoa and prep beans, tomatoes, and onion up to 1 day ahead; store separately in the fridge.
- Mash avocado and assemble salad just before serving to prevent browning.
- Store garnishes (romaine, hot sauce, etc.) separately until serving.
Tip: Add a splash of lime juice to leftovers to refresh flavor and slow avocado oxidation.
Recipe Variations
This Quick Guacamole Quinoa Salad is versatile, drawing on your love for vibrant, veggie-forward dishes like Stone Fruit Cucumber Salad and Summer Caprese Salad. Here are some fun ideas:
- Keto Quinoa Salad: Replace quinoa with cauliflower rice, omit black beans, and reduce tomatoes to ½ cup (~4–5g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure all ingredients (e.g., hot sauce) are certified gluten-free.
- Vegan Version: Already vegan! Confirm hot sauce is vegan-friendly.
- Spicy Quinoa Salad: Add ½ tsp red-pepper flakes or a diced jalapeño to the salad.
- Mediterranean Twist: Include ¼ cup crumbled feta (non-vegan) or olives and swap cilantro for parsley.
Tip: Serve with a side of keto-friendly tortilla chips (almond flour-based) or a sprinkle of cotija cheese (non-vegan) for extra flair.
Conclusion: A Zesty, Nutritious Treat to Love
Quick Guacamole Quinoa Salad is the perfect way to enjoy a fresh, flavorful meal that’s both nutritious and delicious. With its creamy avocado, hearty quinoa, and zesty lime-cilantro dressing, it’s a dish that’s as satisfying as it is vibrant. Perfect for quick lunches, picnics, or healthy dinners, this salad is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every zesty, crunchy bite. What’s your favorite way to enjoy this quinoa salad? Share your ideas in the comments and let us know how it turned out!
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Quick Guacamole Quinoa Salad
Description
Craving a light, nutritious dish that’s bursting with flavor? This Quick Guacamole Quinoa Salad is your perfect choice! Combining nutty quinoa, creamy avocado, black beans, and vibrant cherry tomatoes with a zesty lime-cilantro dressing, this salad is a delightful twist on guacamole
Ingredients
Here’s what you need to make Quick Guacamole Quinoa Salad. Each ingredient adds to the creamy, zesty, and hearty magic.
- Quinoa (1 cup, rinsed): Provides nutty, protein-packed texture.
- Avocados (2, halved and pitted): Add creamy, rich flavor.
- White or Red Onion (½ small, finely diced): Brings sharp, savory crunch.
- Fresh Cilantro (½ cup, loosely packed, chopped): Infuses vibrant, herbaceous flavor.
- Lime Juice (2 Tbsp, freshly squeezed): Adds bright, tangy acidity.
- Kosher Salt (½ tsp): Enhances flavors.
- Black Beans (15 oz can, drained and rinsed): Offer hearty, protein-rich texture.
- Cherry Tomatoes (1 cup, quartered): Provide juicy, sweet-tart bursts.
- Extra-Virgin Olive Oil (for drizzling): Adds richness and a smooth finish.
- For Serving: Romaine lettuce, minced garlic, hot sauce, red-pepper flakes, and lime wedges.
Substitutions and Variations
- Quinoa: Swap with farro, bulgur, or cauliflower rice for keto (~4–5g net carbs per serving).
- Avocado: Use mashed green peas or hummus for a different creamy base (non-keto).
- Black Beans: Replace with chickpeas, pinto beans, or omit for keto.
- Cherry Tomatoes: Use grape tomatoes or diced Roma tomatoes.
- Cilantro: Swap with parsley or basil for a different herbaceous note.
- Lime Juice: Substitute with lemon juice or white vinegar for similar acidity.
- Keto Adjustment: Replace quinoa with cauliflower rice, omit black beans, and reduce tomatoes to ½ cup (~4–5g net carbs per serving).
- Spicy Version: Add ½ tsp red-pepper flakes or a diced jalapeño to the salad.
- Vegan Version: Already vegan! Ensure hot sauce is vegan-friendly.
- Protein-Packed: Add grilled chicken, shrimp, or crumbled feta (non-vegan) for extra protein.
Instructions
Step 1: Cook the Quinoa
- Cook 1 cup rinsed quinoa according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for 15–20 minutes).
- Allow quinoa to cool to room temperature.
Tip: Rinse quinoa thoroughly to remove bitterness; spread on a baking sheet to cool faster.
Step 2: Prepare the Avocado Base
- Score the flesh of 2 avocados (still in the skin) with a paring knife, then scoop into a large bowl.
- Coarsely mash about half of the avocado with a fork, leaving plenty of chunks intact.
- Mix in ½ small finely diced onion, ½ cup chopped cilantro, 2 Tbsp lime juice, and ½ tsp kosher salt.
Tip: Mash only half the avocado for a chunky texture; adjust salt and lime to taste.
Step 3: Combine Ingredients
- Gently fold in one 15 oz can drained and rinsed black beans, 1 cup quartered cherry tomatoes, and the cooled quinoa.
- Taste and adjust seasonings (salt, lime juice, or cilantro) if desired.
- Drizzle with extra-virgin olive oil.
Tip: Fold gently to avoid crushing avocado chunks; add oil sparingly to enhance flavor without overpowering.
Step 4: Serve
- Serve on a bed of romaine lettuce.
- Top with a sprinkle of minced garlic, hot sauce, and red-pepper flakes to taste.
- Serve with lime wedges on the side.
Tip: Chop romaine finely for easy eating; offer extra garnishes for customization.
FAQs
1. Can I use canned corn instead of beans?
Yes! Swap black beans with 1 cup drained canned corn for a sweeter flavor (non-keto).
2. Is this dish keto-friendly?
With quinoa and beans, it’s not keto-friendly (~20–25g net carbs per serving). Use cauliflower rice and omit beans for a keto version.
3. Can I make it non-vegan?
Yes! Add grilled chicken, shrimp, or crumbled feta for a protein boost.
4. Why is my salad mushy?
- Cool quinoa completely before mixing to avoid softening.
- Mash avocado lightly to maintain chunks.
- Add tomatoes and beans just before serving to prevent excess moisture.
5. Can I make this ahead?
Yes! Prep quinoa, beans, tomatoes, and onion up to 1 day ahead; assemble with avocado fresh to avoid browning.
6. How long does it last?
It lasts in the fridge for 2 days; avoid freezing due to avocado and tomato texture changes.
7. Can I use other grains?
Yes! Try farro, bulgur, or brown rice instead of quinoa (non-keto).
8. What’s the best way to serve it?
Serve cold or at room temperature on romaine, paired with a keto-friendly side like cucumber slices or grilled veggies, garnished with hot sauce and lime wedges.