Peruvian-Style Quinoa Salad with Avocado and Lime
Why this recipe works
- Bright, balanced dressing: Lime juice cuts through the richness of the avocado, while extra virgin olive oil rounds out the sharpness.
- Fresh texture: Fluffy quinoa, crisp red onion, juicy tomato and creamy avocado give the salad a satisfying mix of textures.
- Fast and practical: The quinoa cooks quickly while the vegetables and dressing are prepared, keeping the whole dish within an easy lunch timeframe.
Get the most out of this recipe
Timing notes
- Cool the quinoa first: Let the cooked quinoa cool to room temperature before mixing so the avocado stays intact and the tomato remains fresh.
- Best at room temperature: The salad tastes brightest when not fridge-cold, so allow it to sit briefly before serving if it has been chilled.
Ingredient notes
- Rinse the quinoa: Rinsing helps remove quinoa’s natural coating, which can otherwise taste slightly bitter.
- Choose firm-ripe avocado: Use avocado that yields slightly but is not soft, so it holds its shape when tossed through the salad.
- Balance after tossing: Taste once everything is combined, as avocado and quinoa can soften the lime’s sharpness.
Make-ahead tips
- Cook the quinoa ahead: The quinoa can be cooked, cooled and refrigerated in advance, then combined with the fresh ingredients before serving.
- Add avocado later if possible: For the freshest colour and texture, dice and fold in the avocado close to serving.
- Good for short-term lunches: Store leftovers in an airtight container and eat within the recipe’s storage window, stirring gently before serving.
Equipment you'll need
Ingredients
Instructions
- Rinse the quinoa in a sieve under cold running water. Tip into a saucepan with 300 ml water and 1/2 tsp of the fine sea salt, bring to the boil, then cover and simmer gently for 12 minutes until the water is absorbed. Remove from the heat, keep covered for 5 minutes, then fluff with a fork and spread out to cool to room temperature.
- Meanwhile, finely dice the red onion and dice the tomato. Halve the avocado, remove the stone, peel, then cut into bite-size chunks. Roughly chop the fresh coriander.
- In a mixing bowl, whisk the juice of the lime with the extra virgin olive oil, remaining fine sea salt and black pepper. Add the cooled quinoa, red onion, tomato, avocado and fresh coriander, then toss gently to coat without crushing the avocado. Taste and adjust seasoning, then serve at room temperature.
Recipe notes
Tips
- Cooling the quinoa quickly helps keep the salad light: spread it on a plate or tray so the steam can escape.
- For the best texture, choose an avocado that yields slightly when pressed but is not soft.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, wash the tomato, lime and fresh coriander thoroughly before preparing.
Substitutions
- Replace fresh coriander with fresh flat-leaf parsley for a milder, less citrusy herb note.
- Replace extra virgin olive oil with avocado oil for a softer, more neutral dressing.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The avocado will soften and may brown slightly; for the freshest finish, stir well before serving and eat within 48 hours.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
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