By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
393 cal · 25 min
Avocado Cucumber Quinoa Salad
Recipe GLPR96dbac4db95e74
A fresh and vibrant salad combining fluffy quinoa with creamy avocado, crisp cucumber, and seasoned pinto beans. The lime juice brings bright acidity while basil and garlic add depth of flavor. This gluten-free, dairy-free, and vegan salad is perfect for lunch or as a light main course.
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Ingredients
1 cup uncooked quinoa
1 medium cucumber, cut into bite-sized pieces
1 ripe avocado, peeled and cut into bite-sized chunks
1 (14.5 ounce) can pinto beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1 ½ tablespoons fresh lime juice
1 tablespoon fresh basil, chopped
¼ teaspoon garlic powder
¼ teaspoon black pepper
Directions
Cook the quinoa according to package directions until fluffy and all liquid is absorbed.
While the quinoa cooks, combine the cucumber, avocado, pinto beans, black pepper, lime juice, garlic powder, and fresh basil in a large bowl.
Remove about 2 tablespoons of liquid from the canned tomatoes, then add the tomatoes and the reserved liquid to the cucumber mixture and gently toss.
Once the quinoa is cooked, allow it to cool for approximately 10 minutes, then add it to the salad mixture.
Toss all ingredients together until well combined. Serve immediately.
Comments
Every ingredient is a standard stock item at Charlotte chains like Harris Teeter, Food Lion, and Walmart, with no specialty stops required. At roughly $1.50 per serving, the cost is reasonable and driven primarily by the avocado, which carries consistent prices year-round. The stated 25 minutes is honest if you account for quinoa cooking time, though active prep is closer to 10 minutes. This is a light, no-attention-required bowl that works well for lunches but lacks the heft for a weeknight family dinner, and it does not reheat well since avocado oxidizes and quinoa dries out.
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