Quinoa-Avocado Salad

Thursday August 18, 2011


Ever since I saw this recipe in the Wegmans magazine, I’ve been hankering to make it.  I didn’t think it would be a big hit in my house, so I waited until I had a chance to bring it to a dinner with friends.   It was well received by most of the adults and I thought it was delish!

5.0 from 1 reviews
Quinoa-Avocado Salad
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 10
simple, healthy, and yummy!
  • 1 pkg (7 oz) Quinoa, Red recommended
  • 1 pkg (12 oz) Frozen Corn
  • 1 cup finely chopped fresh cilantro
  • 1 cup green onions, thinly sliced on the bias
  • 1 cup cherry tomatoes, sliced and quartered
  • 2 avocados, peeled, pitted, cubed small
  • ½ cup Lemon Vinaigrette (see recipe below)
  • ½ tsp salt
  • ½ tsp pepper
  1. Cook quinoa according to directions, then set in the fridge to chill -- allow a couple of hours.
  2. Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.


Wegmans recommends using their store bought brand of Lemon vinagrette (shocking, right?) but I made my own vinaigrette using a Lemon Vinaigrette recipe from Food.com.

Also — because of the avocado, things get kind of mushy after a day, so this is one of those recipes that is best consumed quickly.   If I were to make it ahead, I would wait until almost time to serve before adding the avocado.


2 Responses to Quinoa-Avocado Salad

  1. 1
    Hue Piedigrossi says:

    Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening. In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.-,;*

  2. 2
    Wendy says:

    I too saw this recipe in Wegman’s magazine and just made it – delish!! Instead of using Lemon Vinaigrette, I juiced a whole lemon and poured it over the quinoa before chilling to give it flavor and then used my balsamic vinaigrette, perfect. I agree about the avocados, it will be mushy by tomorrow, I still plan on eating it though :).

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