Quinoa Avocado Salad with Dried Fruit, Toasted Almonds, and Lime-Cumin Vinaigrette

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds and Lime-Cumin Vinaigrette

Versatile salad or side featuring earthy quinoa, creamy avocado, sweet fruit, and zesty lime
Course Salads & Dressings
Cuisine American
Keyword avocado quinoa salad, cold salad recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 servings
Calories 380 kcal
Author Adapted from The Best of Fine Cooking: CookFresh 2011


  • 2 tablespoons dried cherries
  • 1 tablespoon raisins dark and/or golden
  • 2 tablespoons dried apricot halves thinly sliced
  • 1 cup quinoa dry
  • 1 large lime zest plus 1 tablespoon juice
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon Kosher salt
  • 2 medium avocados pitted, peeled and cut into ½-inch chunks
  • 2 medium scallions thinly sliced
  • 2 tablespoons sliced almonds toasted
  • Freshly ground black pepper


  1. In a medium bowl, soak the cherries, raisins and apricots in hot water for about 5 minutes. Drain and set aside.
  2. In a 2-quart saucepan, bring 2 cups water and the quinoa to a boil over high heat. Cover and reduce heat to low; simmer until water is absorbed and quinoa is translucent, about 15 minutes. Immediately fluff the quinoa with a fork and then spread it out on a baking sheet to cool.
  3. In a small bowl, whisk lime zest, lime juice, olive oil, coriander, cumin, paprika and salt. In a large bowl, combine quinoa (at room temperature), dried fruit mixture, avocado, scallions and almonds. Toss with dressing. Season with pepper.