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Quinoa Avocado Salad with Dried Fruit, Toasted Almonds, and Lime-Cumin Vinaigrette
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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
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salads & Dressings
Cuisine: American
Keyword: avocado quinoa salad, cold salad recipes
Servings: 5 servings
Calories: 380kcal
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


  • In a medium bowl, soak the cherries, raisins and apricots in hot water for about 5 minutes. Drain and set aside.
  • 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.
  • 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.


Serving: 1serving | Calories: 380kcal | Carbohydrates: 38g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 126mg | Potassium: 697mg | Fiber: 10g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 15.7mg | Calcium: 50mg | Iron: 2.7mg | Net carbs: 28g