Quintessential Quinoa Salad

    2 hours 40 min

    This Mexican-inspired salad has the perfect combination of flavours and textures. Quinoa is tossed with lime juice, olive oil, tomatoes, chickpeas, coriander, avocados and cheese.

    101 people made this

    Serves: 10 

    • 170g quinoa
    • 475ml water
    • 1 teaspoon sea salt
    • 4 tablespoons fresh lime juice
    • 2 tablespoons olive oil
    • 1/8 teaspoon ground black pepper
    • 1 (400g) tin chopped tomatoes with chilli, drained
    • 1 (410g) tin chickpeas, drained and rinsed
    • 1 bunch coriander, chopped
    • 2 avocados, cubed
    • 4 tablespoons crumbled feta cheese

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Bring quinoa, water and salt to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 20 to 25 minutes.
    2. When the quinoa is cold, fluff with a spoon and gently fold in the coriander, avocados and cheese.
    3. Meanwhile, stir together the lime juice, olive oil, pepper, chopped tomatoes and chickpeas. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

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    Reviews in English (84)


    So good - I did change up a bit to my taste. Used 2 fresh tomatoes, black beans and about 4 green onions. I just squirted the juice of 2 limes in and also added 2 cloves of minced garlic. I didnt add any cheese. This was just delicious and I bet its delicious as is - I just cant help myself and end up changing things around a bit ;-) ETA: I cooked the quinoa in veggie broth and added serrano and jalapeno pepper and some frozen sweet corn (just toss in the bowl frozen) - soooo good! Love this!  -  12 May 2009  (Review from Allrecipes US | Canada)


    This was my first venture with Quinoa, and it was delicious! I added a chicken boullion to flavor the Quinoa itself, and since other readers complained it was mushy, I cooked it only the 20 minutes til it was al dente. The texture was perfect and seemed to be just as good the next day. I was out of garbanzo beans, so I had to pass on that. I only had stems of cilantro left from dinner last night, so I chopped those fine, didn't have the cheese, added avocado, garlic, onion and fresh tomatoes. It is really good! I would recommend people who are shy about trying Quinoa to use this recipe! And... it's good for you!  -  28 Jan 2010  (Review from Allrecipes US | Canada)


    I made this for a work picnic and it had turned to absolute mush by the time we all enjoyed it. This is NOT something that keeps well in the fridge. I'm a good cook, so it was incredibly embarrassing. One person said it tasted like mushy oatmeal.  -  14 Feb 2009  (Review from Allrecipes US | Canada)