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Summer Quinoa Salad

Adding in avocado, strawberries, and fresh mint would scream summer yet be cool and refreshing; chickpeas would add another protein punch to the dish and toasted coconut and walnuts would provide a hint of toasted nutty appeal. All of this topped with crumbled goat cheese and fresh squeezed lime vinaigrette would capture everything that I wanted and more. The preparation was simple and the protein-packed nutritious dish was refreshing and satisfying.
Course Salads
Cuisine American
Keyword avocado, goat cheese, lime, quinoa, strawberries
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Kath Younger


  • 1 cup dry red quinoa
  • 1 chopped avocado
  • 1 cup chopped strawberries
  • ½ can chickpeas rinsed
  • 3 Tbsp. toasted shredded coconut
  • 3 Tbsp. toasted walnuts
  • 4-5 minced fresh mint leaves
  • Crumbled goat cheese

Lime Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • Juice of half a lime
  • ½ teaspoon honey
  • Zest of ½ lime
  • Pinch of mint


  • 1. Cook 1 cup of red quinoa following directions on the package
  • 2. Chop avocado, strawberries, and mint to be stirred in the quinoa.
  • 3. Toast the coconut and walnuts in a 350 degree oven for 2-4 minutes.
  • 4. Whisk together ingredients for vinaigrette.
  • 5. Stir in ingredients and vinaigrette into the quinoa.
  • 6. Top with extra toasted coconut and walnuts along with crumbled goat cheese.