Avocado Quinoa Salad

This mouthwatering Avocado Quinoa Bowl is packed with cucumbers, tomatoes, onion, cilantro, and a homemade gluten-free salad dressing! {VG + GF}



For the salad:

  • 2 cups cooked quinoa (typically this is one cup dry quinoa)
  • 1 pint cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 cup red onion, chopped
  • Handful of spinach, torn into strips
  • 2 avocados, diced
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup green onion, sliced

For the dressing

  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, pressed
  • 1/2 tablespoon dried ground mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sea salt
  • Pinch of allspice


  1. Prepare the quinoa according to package instructions. Set aside to cool.
  2. While the quinoa is cooking and as it is cooling, begin preparing the mixed fruits and vegetables. Tear up the spinach leaves. Slice the tomatoes, green onion, and cilantro. Dice the cucumbers, red onion, and avocados. Put the sliced and chopped ingredients in a large mixing bowl and stir them together.
  3. In a mason jar or small dish, combine the olive oil, red wine vinegar, fresh garlic, dried ground mustard, oregano, cumin, white pepper, sea salt, and allspice. Stir until blended.
  4. When the quinoa has cooled, pour it into the same bowl as the fruits and vegetables and stir everything together. Then pour the dressing into the bowl and stir it in so the quinoa, fruits, and vegetables are evenly coated. Top with chopped cashews and coarse black pepper.
  5. Once assembled, enjoy immediately for best results. Store leftovers in the refrigerator for up to 24 hours.



  • I have reduced the amount of red onion, red wine vinegar, and ground mustard each by half. You can add more as desired.
  • For a milder onion flavor, stir the diced onions into the quinoa once it has cooked. Although the quinoa will be cooling, the warmth from the cooking process will create a milder onion flavor.  
  • Actual prep times may vary depending on package instructions for preparing the quinoa. I like to prep as much of the fruits, veggies, and dressing as possible while the quinoa cooks and cools.
  • Yields may vary depending on whether this is served as a main course or as a side salad.