Got some cooked quinoa? Well, then you can make this delicious healthy quinoa avocado salad recipe in about 10 minutes! That’s right, this healthy lunch is ready in no time!
The quinoa salad with avocado, feta cheese and cabbage is nourishing, super easy, packed with flavor and great for a quick meal. It tastes amazing and is super good for your body!
Healthy Quinoa Avocado Salad
So as you might know, I am trying to eat healthier and to me, this means eating more fresh vegetables, whole grains, legumes, healthy fats and some protein.
I’m trying to have a big salad every day and this quinoa salad with feta cheese and avocado is the one I made last week. I used quinoa as the grain and I loved it! It’s delicious and it goes great in salads, especially with avocado, olives and feta cheese.
Filled with fresh vegetables and delicious flavors this is the perfect cold lunch idea! This means once you make it, you don’t need to heat it up. I recommend preparing the quinoa salad as close to the time you’re going to eat it, because when it comes to recipes like this one – fresh is always better.
Quinoa Avocado Salad Main Ingredients
Now, true, this avocado quinoa salad recipe doesn’t use 5 ingredients or less. In fact, I think the ingredient list is quite long. But it’s worth it. A little bit of something here, a little bit of something there – you can make more salads like this one during the week by using the same things. That’s what I did.
Here are the main ingredients:
Quinoa and Cabbage. These make the base for the salad. If you have a problem with either of these two – feel free to use any grain and any green leafy vegetables you enjoy. Some examples for grains would be rice, millet or bulgur – cook them, let them cool off and then use them in the salad. For the leafy greens, you can use lettuce, spinach, kale or arugula – whatever makes you happy and full!
Basil & Parsley. We use a little bit of both herbs, but if you only want to use one – basil would be my choice. It adds a very nice flavor.
Olives, Feta Cheese & Avocado. These ingredients make the salad complete. We don’t make any fancy dressing, so these are essential! In case you can’t tolerate dairy – you can leave the feta cheese out, it still will taste good.
How To Make The Avocado Quinoa Salad
Nothing easier than that! All you need to do is put all ingredients into a bowl and toss them. Now here’s the step-by-step:
- Chop the vegetables, including olives and mince the garlic.
- Place quinoa and chopped vegetables in a large bowl. Crumble feta all over, add lemon juice, drizzle olive oil, add some salt and pepper.
- Toss well and serve immediately!
How To Serve The Salad
This quinoa avocado salad with feta and cabbage can be a main dish or a side dish.
For a main dish – serve as is for lunch or dinner. It’s perfectly light, but wonderfully flavorful and satiating. It’s fresh and will make you feel amazing.
Now, if you want to have it as a side dish, you can do it as well. The salad is the perfect side dish for grilled meat like chicken, with some meatballs, shrimp or salmon!
More Healthy Vegetarian Salad:
I hope you truly enjoy this simple salad with avocado and quinoa! If you did, make sure to also try these other vegetarian salad recipes, they’re perfect for lunch:
- The Best Mediterranean Chickpea Salad
- Simple Tomato, Cucumber and Mint Salad
- Corn, Avocado And Zucchini Salad
- 1 1/2 cup quinoa, cooked
- 1 avocado
- 2 Tbsp crumbled feta cheese
- 1 garlic clove, minced
- 3 scallions, chopped
- 1 Tbsp olive oil
- 1 cup chopped cabbage
- 1/4 cup olives, pitted & chopped
- 1/3 red bell pepper
- 2 Tbsp chopped parsley
- 2 Tbsp chopped basil
- 1/2 lemon, juice of
- salt and pepper to taste
- Chop all vegetables and ingredients that need to be chopped.
- Add everything to a bowl and mix together.
- Serve immediately and store leftovers in the fridge (eat within 24 hours).
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 466Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 8mgSodium 387mgCarbohydrates 48gFiber 14gSugar 6gProtein 11g
This recipe was originally published in February 2020 and last updated in March 2023.