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This fresh grapefruit quinoa salad is tossed with creamy avocado, juicy cherry tomatoes, cilantro, and mint in a simple grapefruit, olive oil, and spice dressing. It takes just 30 minutes and a handful of ingredients, and it’s perfect for lunch, potlucks, or a light dinner.
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This Tanzanian-inspired salad is at its best in winter and spring, when grapefruit is in season and extra sweet. Protein-rich quinoa and vitamin C-rich grapefruit make it as nourishing as it is refreshing. This recipe was originally developed by Stefan Bloom.
Quick Glance
- Recipe Name: Grapefruit Quinoa Salad with Avocado
- Why You’ll Love It: Sweet, tangy, and creamy, with just 10 ingredients.
- Time and Difficulty: 30 minutes, easy.
- Method: Cook the quinoa, then toss everything with a quick spiced dressing.
- Texture and Flavor: Fluffy quinoa, juicy citrus, creamy avocado, and fresh herbs.
- Quick Tip: Segment the grapefruit over a bowl so you catch the juice for the dressing.
Why You’ll Love This Grapefruit Quinoa Salad
Quick and easy: Most of the time is just cooking the quinoa.
Seasonal and fresh: It’s a great way to enjoy grapefruit in the cooler months.
Filling: Quinoa and avocado make it hearty enough for a meal.
Easy to change up: Swap in mango, add beans, or toss it over greens.
If you love quinoa salads, try my Southwest quinoa salad, lemon garlic Mediterranean quinoa, fall quinoa salad, or kale quinoa salad.
Ingredient Notes
- Quinoa: Any color works. Rinse it well unless the package says it’s pre-washed. New to quinoa? Check out my complete guide to quinoa.
- Grapefruit: Pink or ruby red grapefruit is the sweetest. Save the juice for the dressing.
- Avocado: Use ripe avocados that give slightly when pressed. Here’s my guide to avocados.
- Cherry tomatoes: They add color and juiciness.
- Herbs: Fresh cilantro and mint keep it fresh and fragrant.
- Spices: Paprika and ground coriander give the dressing a warm, savory flavor.
- Olive oil: It forms the base of the dressing with the grapefruit juice.
You’ll find the full amounts in the recipe card below.
Recipe Variations
- Mango: Use 1 to 2 diced mangoes instead of grapefruit, especially in summer.
- Sweeter dressing: Add a drizzle of maple syrup or agave.
- Lemon dressing: Toss it with my lemon dressing instead.
- Leafy greens: Serve it over spinach, arugula, or mixed greens.
- Shaved fennel: For a crisp, slightly sweet crunch.
- More vegetables: Cucumber, bell pepper, or red onion.
- Beans: Add chickpeas or black beans for extra protein.
- A little heat: Add minced jalapeño.
- Vegan cheese: Crumble on some tofu feta.
- Nuts or seeds: Toasted pumpkin seeds, sunflower seeds, or almonds add crunch.
How to Make Grapefruit Quinoa Salad.
Step 1: Cook the quinoa: Rinse the quinoa, then boil it in salted water for 10 to 15 minutes, until tender. Drain well and spread it on a sheet pan to cool. (You can also make it in an Instant Pot.)
Step 2: Segment the grapefruit: Cut the peel and white pith off the grapefruit, then cut it into ½-inch pieces over a bowl to catch the juice.
Step 4: Toss and rest: Add the cooled quinoa, cilantro, mint, avocado, and tomatoes to the bowl and gently toss with the dressing. Let it rest for 5 to 30 minutes so the flavors come together.
Common Problems To Avoid
- Bitter quinoa: Rinse it well to remove its natural coating.
- Mushy salad: Let the quinoa cool completely before mixing, and spread it on a sheet pan to speed things up.
- Bland quinoa: Toast the rinsed quinoa in a dry pot for a few minutes before boiling it for a nuttier flavor.
- Bitter grapefruit: Remove all of the white pith.
- Brown avocado: If you’re making it ahead, add the avocado right before serving.
FAQs
Cut off both ends, then slice away the peel and white pith from top to bottom. Cut between the membranes to release each segment, or chop it into bite-size pieces over a bowl to save the juice.
Grapefruit is at its best from about November through May.
I haven’t tested it yet, but it sounds delicious! Oranges are sweeter, so the salad will be a little less tangy.
Look for one that gives slightly when you press it, with no soft spots. If the little stem cap comes off easily and it’s green underneath, it’s ready.
Storage Instructions
Store the salad in an airtight container in the fridge for up to 4 days, though it’s best within 2 to 3 days. If you’re making it ahead, add the avocado right before serving. You can also freeze plain cooked quinoa for up to 3 months and thaw it in the fridge.
Other Vegan Salad Recipes to Consider….
Vegan Side Dishes
French Potato Salad
Vegan Lunches
Black Bean Quinoa Corn Salad
Vegan Lunches
Easy Lemon Orzo Salad
If you tried this avocado quinoa salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Grapefruit Quinoa Salad with Avocado
![completed Avocado Quinoa Salad [With Grapefruit] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2025/01/62-Tanzanian-Quinoa-Salad-with-Grapefruit-and-Avocado-Plant-Based-on-a-Budget-1-2-300x300.jpg)
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Ingredients
- 1 cup quinoa rinsed and drained (about 170 g)
- 2 grapefruits
- 2 Tablespoons olive oil (30 ml)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- 2 Tablespoons chopped mint
- 2 avocados peeled, halved, pitted, and cut into ½-inch pieces
- 7 ounces cherry tomatoes (200 g)
Instructions
- Bring a pot of salted water to a boil, add the quinoa, and cook for 10 to 15 minutes, until tender. Drain well and spread it on a sheet pan to cool.
- Cut the peel and white pith off the grapefruits, then cut them into ½-inch pieces over a large bowl to catch the juice.
- Add the cooled quinoa, cilantro, mint, avocado, and tomatoes and gently toss. Let it rest for 5 to 30 minutes before serving.
Notes
- For more flavor, toast the rinsed quinoa in a dry pot for a few minutes before boiling.
- Rinse the quinoa well so it isn’t bitter.
- Let the quinoa cool completely before mixing so the salad doesn’t get mushy.
- No grapefruit? Use 1 to 2 diced mangoes instead.
- Store it in the fridge for up to 4 days. If making ahead, add the avocado right before serving.
My husband cannot eat grapefruit because of a cornea transplant. Can I substitute orange for the grapefruit?
Hi! We on the PBOAB team haven’t tried out subbing in orange for the grapefruit so we can’t guarantee the results but I imagine that it would still taste great! Let us know how it turns out for you guys 🙂
Such a yummy quinoa salad!
tried to email myself quinoa grapefruit salad but it won’t work
Oh no! I’m sorry about that. What was the problem? Maybe I can help. I just made it again last week.