Toasted Quinoa and California Avocado Salad

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Nutritional Highlights (per serving)

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19.7 g
Total Fat
61 g
Total Carbs
13 g
2 mg


Serves: 4
3/4  oz.  canola oil
cup  quinoa, rinsed
cup  onion, finely dice
Tbsp.  garlic, minced
tsp.  Mexican oregano, crumbled
1 1/4  cups  Chicken stock
1/2  tsp.  salt
  As needed  pepper to taste
    California Avocado Salad
cup  cucumber, peeled, seeded, and diced
cups  tomato, seeded and diced
cup  tepary beans, cooked (see note below)
1/2  cup  red onion, small dice, rinsed
Tbsp.  mint, chopped
Tbsp.  jalapeños, chopped
Tbsp.  cilantro, chopped
1 1/2  Tbsp.  lime juice
cups  California Avocados, 1/2" dice
24    pieces Belgium endive leaves

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
  2. Add the onions, garlic, and oregano, and stir until aromatic.
  3. Add the stock and bring to a simmer.
  4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
  5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
  6. Season with lime. Gently fold in the avocado.

Yields:  2 Cups of Fruits and Vegetables and Beans per Serving . Color Group(s): Green, White, Red

Prep Time: Assumes cooking quinoa while cutting vegetables Cook Time: Assumes tossing together

Serving Suggestions:
To serve: Place 1 heaping tablespoon in an endive leaf.

Note: Any kind of bean or legume can be substituted for the tepary beans.

Recipe developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation. Recipes are based on concepts developed by chefs attending Produce First!

All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods. Optional ingredients such as salt and pepper listed “as desired” are not included in nutritional analysis.


Calories 459
Total Fat 19.7 g
Trans Fat 0 g
Saturated Fat 2.3 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Total Carbs 61 g
Dietary Fiber 15 g
Total Sugar 0 g
Protein 13 g
Cholesterol 2 mg
Sodium 620 mg
Potassium 0 mg
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

John Barkley

John Barkley for The Culinary Institute of America and the Produce for Better Health Foundation

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