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Quinoa Salad with Avocado and Grapefruit
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Quinoa Salad with Grapefruit and Avocado

High-protein quinoa salad with avocado, grapefruit, and pumpkin seeds
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Keyword: cold salad recipes, quinoa salad
Servings: 6 servings
Calories: 316kcal
Author: Adapted from 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney


  • 1 cup quinoa rinsed, drained, cooked according to package directions and cooled to room temperature (I used a mixture of red, white and black quinoa)
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons freshly squeezed lime juice I used key limes
  • 2 teaspoons coconut sugar raw coconut crystals
  • 1/2 teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 red grapefruit peeled, sectioned and each section cut in half
  • 1 avocado peeled, pitted and diced
  • 1/3 cup Pickled Pink Onion Relish
  • 2 tablespoons raw pumpkin seeds


  • In a small bowl, combine mint, lime juice, coconut sugar, salt and pepper. Whisk in olive oil in a steady stream. Add grapefruit, avocado and onion relish. Toss to coat.
  • Divide quinoa among 6 serving plates. Spoon dressing mixture over each plate and garnish with pumpkin seeds.


19g may seem like a lot of fat per serving, but most of it is the “good” kind. If you want to reduce the fat, eat less of the avocado or take a smaller portion size.


Serving: 0g | Calories: 316kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 424mg | Potassium: 0mg | Fiber: 5g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 28g