California Avocado season has ended.

Toasted Quinoa and California Avocado Salad

Total time:

15 min

Prep time:


Cook time:

15 min

Nutritional Highlights (Per serving) See Full
459 Calories
19.7 g Fat
15 g Fiber
620 mg Sodium
61 g Carbs
Toasted Quinoa and California Avocado Salad



Serves: 4

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


Nutrition information per serving

Calories 459
Total Fat 19.7 g (Sat 2.3 g)
Cholesterol 2 mg
Sodium 620 mg
Total Carbohydrates 61 g
Dietary Fiber 15 g
Protein 13 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

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


(34 Ratings)