Tanzanian Quinoa Salad with Grapefruit and Avocado

BY : PUBLISHED : June 26th, 2012 UPDATED: October 29th, 2021

Quinoa’s a fantastic grain (or not a grain, really, but, according to Wikipedia, “a grain-like crop grown primarily for its edible seeds”) – not only delicious, but also super healthy. (It’s one of the few complete proteins in the plant world, and it’s high in fiber and calcium.) This Tanzanian Quinoa salad (adapted from a couscous recipe in Marcus Samuelsson’s Discovery of a Continent) is perfect for summer – it’s great at room temperature and pairs nicely with grilled and/or spicy foods.

NOTE: You can cook quinoa like rice or like pasta – for the former, use two cups of water to one cup of quinoa, bring to a boil, cover, and simmer for 15 minutes until all the water’s absorbed; for the latter, just bring a big pot of water to a boil, add the quinoa and cook until it’s done, then drain. I really prefer the pasta-like method – the quinoa ends up lighter and fluffier (plus, it’s easier), where the rice-style way of cooking can leave things a little soggy.

Tanzanian Quinoa Salad on a white plate next to a wood serving bowl.

Quinoa salad has always been one of our favorites when it comes to batch cooking for the week, it’s quick to make, packed with veggies and it holds pretty well for a few days. Or you can cook a big batch of quinoa and use it in different preparations throughout the week. Quinoa salad for Monday and Tuesday, quinoa filled taco for Wednesday and Morrocan quinoa on Thursday. You can play around with it and get creative without the extra work. We love it! give it a go and make this Tanzanian Quinoa Salad a part of your weekly routine!

COST PER SERVING: $1.25 (though, to be fair, a lot of that depends on the cost of avocados, which can vary pretty dramatically by season and region)

Recommended Equipment:

Photos by Alfonso Revilla

Tanzanian Quinoa Salad on a white plate next to a wood serving bowl.

Tanzanian Quinoa Salad with Grapefruit and Avocado

A Tanzanian Quinoa Salad recipe perfect for a quick and healthy lunch! It has avocado and grapefruit in it, it is so good!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine African
Servings 6 servings
Calories 298 kcal
DIET Vegan


  • 1 cup of quinoa, rinsed and drained
  • 2 grapefruits
  • 1/4 cup of chopped cilantro
  • 2 Tablespoons of chopped mint
  • 1 teaspoon of paprika
  • 1 teaspoon of coriander
  • 2 avocados, peeled, pitted, and cut into 1/2-inch pieces
  • 7 ounces of cherry tomatoes, quartered
  • 2 Tablespoons of olive oil
  • Salt and pepper


  • Bring a large pot of salted water to a boil. Add the quinoa, and boil until cooked, 10 to 15 minutes. Drain and set aside.
  • Peel the grapefruits and remove the pith with a sharp paring knife. Working over a bowl to catch any juice, cut the grapefruit into 1/2-inch pieces.
  • Transfer the quinoa to a large mixing bowl. Add everything else, toss together, and add salt and pepper to taste. Let sit at room temperature so the flavors can meld, anywhere from 5 minutes to half an hour.


Calories: 298kcalCarbohydrates: 35gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 11mgPotassium: 697mgFiber: 8gSugar: 7gVitamin A: 1525IUVitamin C: 42mgCalcium: 51mgIron: 2mg
Keyword avocado, cilantro, citrus, fruit, gf, gluten free, glutenfree, grapefruit, mint, quinoa, salad, side, tomato
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Tanzanian Quinoa Salad with Avocado and Grapefruit | Plant-Based on a Budget | #quinoa #salad #tanzanian #vegan #plantbasedonabudget

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