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Quinoa Salad

Servings 6


  • Salad:
  • 1 cup quinoa, rinsed
  • 1 teaspoon salt
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber—halved lengthwise, seeded and cut into ¼-inch dice
  • 1 radish, very thinly sliced
  • 1 fresh mango, cubed
  • 2 tablespoons chopped fresh herbs, basil, chives, dill or parsley
  • 1 green onion, sliced
  • Vinaigrette:
  • 2 ounces cup apple cider vinegar, or white wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • sea salt and fresh ground pepper to taste
  • 6 ounces extra-virgin olive oil


  • Salad:
  • In a medium saucepan, bring 1¾ cups of water and salt to a boil. Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.
  • Add avocado, cucumbers, tomatoes, radishes and mango to a large serving bowl. Add quinoa and toss with vinaigrette. Garnish with fresh green onions and fresh herbs. Enjoy!
  • Vinaigrette:
  • In a glass jar with a tight fitting lid, add all the ingredients. Seal tightly and shake to emulsify. Keep covered in the refrigerator for up to a week.