Quinoa Salad with Avocado & Roasted Red Peppers
This quinoa salad is a vibrant, nutrient-packed dish that’s perfect for lunch, dinner, or meal prep. Nutty quinoa forms the base, complemented by creamy avocado, sweet roasted red peppers, crisp cucumber, juicy cherry tomatoes, and briny olives. A drizzle of olive oil and a squeeze of lemon juice brings all the flavors together, while optional feta adds a salty, tangy touch.
It’s light yet satisfying, with a balance of textures and flavors in every bite. This salad is naturally gluten-free, vegetarian, and can easily be made vegan by omitting the feta. It’s versatile enough to serve as a main meal or a side dish for grilled meats, seafood, or roasted vegetables.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Salad Base
1 cup uncooked quinoa
2 cups water
1 avocado, sliced
1 cup cherry tomatoes, halved
1 cucumber, chopped
½ cup roasted red peppers, sliced
¼ cup olives (Kalamata or black)
2 tablespoons fresh parsley, chopped
¼ cup feta cheese (optional)
Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and black pepper, to taste
Instructions
Rinse quinoa under cold water to remove any bitterness.
Cook quinoa by combining 1 cup quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
Prepare vegetables: halve cherry tomatoes, chop cucumber, slice roasted red peppers, and avocado. Chop parsley and crumble feta if using.
Combine salad ingredients in a large bowl: cooked quinoa, cherry tomatoes, cucumber, roasted red peppers, olives, parsley, and feta.
Make dressing by whisking together olive oil, lemon juice, salt, and black pepper.
Pour dressing over the salad and toss gently to coat evenly.
Add avocado slices last to avoid bruising.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
Chill if desired for 10–15 minutes to allow flavors to meld.
Serve immediately as a main dish or side, garnished with extra parsley or lemon wedges.
Tips
Rinse quinoa thoroughly to remove the natural bitter coating (saponin).
Allow cooked quinoa to cool slightly before mixing with vegetables to avoid wilting delicate ingredients.
Slice avocado just before serving to maintain its color and texture.
Use roasted red peppers from a jar for convenience, or roast fresh peppers for more flavor.
Fluff quinoa with a fork instead of stirring vigorously to maintain lightness.
Adjust olive oil and lemon juice to taste for a lighter or tangier dressing.
Chill salad slightly for a refreshing meal, especially in warm weather.
Use a mix of olives or pickled vegetables for extra flavor complexity.
Toast quinoa lightly before cooking for a nuttier flavor profile.
Garnish with fresh herbs or microgreens for visual appeal.
Variations
Add chickpeas for extra protein and texture.
Include roasted zucchini or eggplant for added roasted flavor.
Swap feta for goat cheese or omit for a vegan version.
Add a teaspoon of Dijon mustard to the dressing for tang.
Sprinkle sunflower or pumpkin seeds for crunch.
Add thinly sliced red onion or scallions for sharpness.
Mix in cooked corn kernels for sweetness.
Use lime juice instead of lemon for a different citrus note.
Add fresh basil or mint for herbal brightness.
Include cooked shrimp or grilled chicken for a hearty main dish.
Q&A
Can this salad be made ahead?
Yes, store in the refrigerator for up to 2 days. Add avocado just before serving.
Can I freeze it?
Quinoa freezes well, but vegetables like cucumber and avocado do not freeze well.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free.
Can I make it vegan?
Yes, omit feta or use a plant-based alternative.
How do I keep avocado from browning?
Toss with lemon juice and add just before serving.
Can I use other grains instead of quinoa?
Yes, bulgur, farro, or couscous can be used, adjusting cooking time accordingly.
Can I increase the dressing?
Yes, add more olive oil and lemon juice for a more flavorful, moist salad.
Can I add herbs?
Fresh parsley is included, but basil, cilantro, or dill also work well.
Can I serve this warm?
Yes, serve quinoa warm and add fresh vegetables after slightly cooling.
What pairs well with this salad?
Grilled fish, chicken, or a light soup complements the salad beautifully.
Nutrition
(Approximate per serving)
Calories: 300–350
Protein: 8–10g
Carbohydrates: 35–38g
Fat: 14–16g
Fiber: 7–8g
Sodium: Varies depending on feta and olives
This salad is nutrient-dense, high in fiber, healthy fats, and plant-based protein. It’s naturally gluten-free, vegetarian, and can be made vegan. With fresh vegetables and wholesome grains, it’s a balanced, flavorful meal.
Conclusion
Quinoa salad with avocado and roasted red peppers is a refreshing, colorful, and versatile dish that works as a main or a side. Nutty quinoa, creamy avocado, sweet roasted peppers, and briny olives come together in a simple yet satisfying combination, enhanced by a bright lemon-olive oil dressing. Quick to prepare, easy to customize, and packed with nutrients, this salad is perfect for everyday meals, meal prep, or serving to guests as a light, healthy, and flavorful dish.