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.

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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.