Avocado Quinoa Salad (Oil-Free)

Avocado Quinoa Salad (Oil-Free)

Avocado Quinoa Salad is make with cherry tomatoes, bell pepper, Kalamata olives, and pine nuts with a tangy oil-free avocado dressing. If you prepare the quinoa ahead of time and let it cool, this salad will come together in no time!
5 from 1 vote
Course: Salad
Cuisine: American
Keyword: Avocado Quinoa Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 369kcal
Author: Amy Katz


  • 1 cup quinoa, (any color)
  • 1 dry pint cherry tomatoes , (about 25-30) quartered
  • 1 red bell peppers, (or other color) cubed
  • 1/2 cup Kalamata olives, sliced
  • 1 avocado, cubed
  • 1/4 cup pine nuts

Oil-Free Avocado Dressing

  • 1 avocado, roughly diced
  • 1 Tablespoon lemon juice
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste
  • About 3 Tablespoons water, as needed to thin out the dressing


  • Prepare the quinoa according to the package directions on the stove or in an Instant Pot. Refrigerate until cool.
  • In a large bowl, combine the quinoa, tomatoes, bell pepper, olives, and pine nuts.
  • Blend the dressing ingredients together using a blender or immersion blender. Add a little more water if the dressing is too thick.
  • Pour the dressing over the salad and toss well to combine. Refrigerate until ready to serve.


Try adding your favorite ingredients to this salad such as chickpeas (garbanzo beans), black or green olives, chopped spinach, or capers.


Calories: 369kcal | Carbohydrates: 40g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Sodium: 316mg | Potassium: 839mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1145IU | Vitamin C: 49.5mg | Calcium: 45mg | Iron: 3.3mg

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