This salad has got it all!
- Veggies – a mix of veggies, meaning a mix of nutrients
- Whole Grain – quinoa (*affiliate link), or your favorite cooked whole grain, means lasting energy
- Beans – fiber and protein keep you feeling full and satisfied
- Healthy Fat – avocados provide a healthy fat source to help the body absorb fat-soluble nutrients
Since it’s so much more than a side salad with a few veggies, we think this recipe should be enjoyed as a full-on meal.
If you so desire, there are plenty of substitutions that can be made to make this salad your own. The broccoli, corn, tomatoes and onions can be swapped out for any of your favorite veggies. Cauliflower, carrots, cabbage.. whatever you’ve got in stock – get crazy! ?
Any and all beans could be used in place of black beans – white beans, chickpeas, pinto beans. We recommend steering clear of beans that are mushy, as your final product won’t be quite as pretty (though still yummy).
We prefer quinoa in this salad because it’s so ridiculously quick and easy to whip up – simply bring water & quinoa to a boil and then cover and let simmer. Fifteen minutes later you’ve got perfect fluffy quinoa!
If you don’t have quinoa or you have some leftover grains already prepped, any cooked whole grain will work. Maybe you’ve got leftover brown rice in the fridge from our Foil Wrapped Burritos. Use it! Simply add 1 cup of cooked grains to your salad.
Quick tip – are you looking for an easy way to slice those delish avocados? ??? We recommend this avocado slicer (*affiliate link).
Avocado Quinoa Salad
- 1/2 cup quinoa rinsed
- 4 cups leafy greens, chopped kale, spinach, chard, etc.
- 1 cup broccoli chopped
- 1 cup frozen or canned corn
- 1/4 red onion finely diced
- 1 cup cherry tomatoes quartered
- 2 large avocados, ripe (or 3 small) cubed
- 1 lime, juiced or 2 Tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- dash cayenne pepper optional
- 1 can black beans rinsed and drained
- Add quinoa and 1 cup of water to a medium saucepan over medium heat. Bring to a boil, reduce heat to low, cover, and let simmer for 15 minutes.
- Place all remaining ingredients, except black beans, into a large salad bowl. Stir well with a wooden spoon, being sure to mash up any large chunks of avocado.
- Once quinoa is cooked and no liquid remains, remove from heat and let cool for 10 minutes. Add quinoa to salad and mix to combine.
- Add black beans and stir until distributed. This will keep the black beans from getting mashed while mashing avocado.
- Refrigerate at least 1 hour prior to serving.
*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.