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Quinoa, avocado and almond salad recipe

Quinoa, avocado and almond salad recipe

15 ratings

A vibrant and herby quinoa salad that's packed with fresh ingredients that makes a delicious light meal or side dish. It's perfect for vegans and helps you keep fuller for longer. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 387 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


For the salad

  • 125g (4oz) quinoa
  • 50g (2oz) blanched whole almonds
  • 1 large avocado, halved, stone removed, peeled and cubed
  • 75g (3oz) rocket leaves
  • 4 spring onions, sliced thinly on the diagonal
  • 1 courgette, coarsely grated
  • 4 tbsp chopped parsley leaves
  • 6 tbsp chopped mint leaves

For the dressing

  • 4 tbsp extra virgin olive oil
  • juice of 1 small lemon
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    5g 24%
  • Sugars

    4g 4%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 21.4g Protein 9.4g Fibre 4.9g


  1. Put the quinoa in a saucepan and cover with water, stir and bring to the boil over a medium-high heat. Turn the heat down to a simmer, cover the pan with a lid and cook for 15 minutes until tender. Drain and leave to one side.
  2. Meanwhile, put the almonds in a large, dry frying pan and toast over a medium heat for 5 minutes, turning once, until slightly golden. Remove from the pan and leave to cool.
  3. Squeeze a little of the lemon juice over the avocado to stop it turning brown, then put the rest of the juice, along with the remaining dressing ingredients, in a bowl, season, then whisk until combined. Set aside.
  4. Put the rocket in a large serving bowl with the spring onions, courgette, herbs, avocado and cooked quinoa. Pour on the dressing and combine gently. Scatter with the almonds before serving.

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