Avocado Quinoa Salad

Avocado Quinoa Salad

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 4

Adapted from a recipe by John Barkley for The Culinary Institute of America and the Produce for Better Health Foundation, this is a healthy, filling salad with many wonderful tastes and textures.


  • 2 tablespoons canola oil
  • 1 cup quinoa, rinsed
  • 1 cup finely diced onion
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano, crumbled
  • 1 1/4 cups chicken stock
  • Salt and black pepper to taste
  • 1 cup seeded, diced cucumber
  • 2 cups seeded, diced tomato
  • 1 cup white kidney beans (canned)
  • 1/2 cup diced red onion
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon minced jalapeno
  • 2 tablespoons finely chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 2 cups diced avocado
  • 24 Belgium endive leaves


  1. Heat the canola oil in a saucepot over medium heat. Add the quinoa and toast, stirring constantly, until golden brown.
  2. Add the onions, garlic and oregano, and cook, stirring, for 5 minutes.
  3. Add the stock and bring to a simmer.
  4. Season with salt and pepper. Cover pot and cook for 20 minutes, or until tender.
  5. Pour quinoa onto a sheet pan in one layer to cool. Once cool, transfer quinoa to a bowl and add the cucumbers, tomatoes, beans, onions, mint, jalapeno and cilantro, tossing to combine.
  6. Season with lime juice and gently fold in the avocado. Serve with endive.


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