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Avocado Cucumber Quinoa Salad

Avocado Cucumber Quinoa Salad

Avocado Cucumber Quinoa Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 85 %



1/4 teaspoon

black pepper
14 - 1/2 ounce

canned pinto beans
14 - 1/2 ounce

canned tomatoes

1 tablespoon

fresh basil
1/4 teaspoon

garlic powder
1 - 1/2

lime juice
1 cup



  1. Cook the quinoa according to package directions.While the quinoa is cooking, combine in a large bowl the cucumber, avocado, pinto beans, pepper, lime juice, garlic powder, and basil.

  2. Remove about 2 tablespoons liquid from the diced tomatoes, and add to the mixture.When the quinoa is done, let it cool for about 10 minutes, then add to the cucumber mixture.Toss to combine and serve.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.