Vegan Quinoa Guacamole

If you ask me, guacamole gets even better when you add quinoa.

This protein-packed twist on classic guac makes a satisfying side dish or snack that’s filled with texture and fresh flavors. Fluffy quinoa cooked in cumin-spiced broth pairs with creamy avocado and bright lime juice.

It’s tossed with chickpeas for extra heartiness and mixed with sweet cherry tomatoes, sharp red onion, and fresh cilantro. A drizzle of olive oil helps the whole thing come together.

It’s a crowd-pleasing dish that works for potlucks or weeknight dinners, perfect when you want something a little more filling than regular guacamole.

What Kind of Quinoa Should I Use?

Any color of quinoa will work great for this recipe – white, red, black, or even a tri-color blend. White quinoa has the mildest flavor and fluffiest texture, which makes it a popular choice if you want the other ingredients to really shine through. Red and black quinoa have a slightly nuttier taste and hold their shape a bit better, giving your guacamole a little more texture. Just make sure to rinse your quinoa well before cooking, no matter which type you choose, as this removes the natural coating that can make it taste bitter.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Quinoa: You can swap quinoa for cooked brown rice, farro, or bulgur wheat. Just cook according to package directions and let it cool before mixing with the other ingredients.
• Chickpeas: Black beans, white beans, or even edamame work great here. If using canned beans, just rinse and drain them well before adding.
• Cherry tomatoes: Regular tomatoes work fine – just dice them up into small pieces. Grape tomatoes are also a good substitute.
• Red onion: White or yellow onion can step in if that’s what you have. You could also use green onions for a milder flavor.
• Limes: Lemons will work in a pinch, though they’ll give you a slightly different citrus flavor. Start with one and add more to taste.
• Avocado: This is the one ingredient I’d recommend keeping as is – it’s what gives this dish its creamy guacamole texture and flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with quinoa is skipping the rinse, which leaves behind a bitter coating called saponin that can ruin the whole dish – always rinse it under cold water for at least 30 seconds before cooking.

Adding the avocado to hot quinoa is another common error that will turn your guacamole brown and mushy, so make sure to let the quinoa cool for at least 5 minutes (or even longer) before mixing everything together.

To prevent watery guacamole quinoa, drain your chickpeas well and pat them dry with a paper towel, and be careful not to over-squeeze your limes directly into the bowl – start with less juice than you think you need, then add more to taste at the end.

What to Serve With Quinoa Guacamole?

This quinoa guacamole is perfect for scooping up with tortilla chips or pita chips for an easy snack or appetizer. I love serving it alongside grilled chicken or fish for a complete meal, or you can stuff it into bell peppers or tomatoes for a fun presentation. It also works great as a filling for tacos or burritos, or spread it on toast for a quick and filling breakfast. If you’re putting together a bigger spread, pair it with some black beans, salsa, and sour cream for a build-your-own bowl situation that everyone will love.

Storage Instructions

Store: Keep your quinoa guacamole in an airtight container in the fridge for up to 2 days. Press a piece of plastic wrap directly on the surface before sealing to help prevent the avocado from browning too quickly. A squeeze of extra lime juice on top also helps keep it looking fresh.

Prep Ahead: You can cook the quinoa and chop all your veggies a day or two in advance to make assembly super quick. Just wait to mash and add the avocado until you’re ready to serve, since it browns pretty fast once it’s cut and mixed in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 20-25 g
• Carbohydrates: 90-105 g

Ingredients

For the quinoa base:

• 1 cup Royal white quinoa
• 14 oz vegetable or chicken broth
• 1/4 teaspoon ground cumin

For the dressing:

• 1 large avocado
• 1/4 cup fresh cilantro, chopped
• 2 1/2 limes (juiced to yield approximately 5 tablespoons)
• 1 tablespoon extra virgin olive oil

For the mix-ins:

• 1 1/4 cups Goya chickpeas, drained and rinsed
• 1 cup cherry tomatoes, quartered
• 1/2 medium red onion, finely diced

Step 1: Cook the Quinoa with Cumin

• 1 cup Royal white quinoa
• 14 oz vegetable or chicken broth
• 1/4 teaspoon ground cumin

Rinse the quinoa thoroughly under cold water until the water runs clear, which removes any bitter coating.

In a medium saucepan, bring the broth to a boil, then add the rinsed quinoa and ground cumin.

Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.

Remove from heat and let it sit covered for 5 minutes to finish cooking and cool slightly.

Step 2: Prepare the Fresh Vegetable Components

• 1 cup cherry tomatoes
• 1/2 medium red onion
• 1 1/2 limes

While the quinoa cooks, quarter the cherry tomatoes and finely dice the red onion.

In a small bowl, combine the tomatoes and onion with the juice of 1 lime and toss gently to marinate.

Chop the cilantro and set aside.

I find that letting the tomato-onion mixture sit while the quinoa finishes cooking allows the flavors to meld and the lime to lightly pickle the vegetables.

Step 3: Create the Avocado Base

• 1 large avocado
• 1 lime

Cut the large avocado in half lengthwise and remove the pit.

Scoop half of the avocado into a bowl and mash it with the juice of 1 lime until you reach your desired consistency—I like to leave it slightly chunky for texture.

Dice the remaining avocado half into quarter-inch pieces and set aside.

Step 4: Assemble the Guacamole Quinoa Salad

• cooked quinoa from Step 1
• mashed avocado from Step 3
• 1 1/4 cups Goya chickpeas
• tomato-onion mixture from Step 2
• diced avocado from Step 3
• 1/4 cup fresh cilantro
• 1 tablespoon extra virgin olive oil
• remaining lime juice

Once the quinoa has cooled slightly, fold it into the mashed avocado base, stirring gently to combine while preserving some texture.

Drain and rinse the chickpeas if needed, then fold them into the mixture along with the marinated tomato-onion mixture from Step 2.

Add the reserved diced avocado and fresh cilantro, then taste and adjust with the remaining lime juice as needed.

For the best flavor development, I prefer to add the diced avocado and fresh cilantro at the end rather than earlier, so they stay vibrant and don’t get broken down by mixing.

Vegan Quinoa Guacamole

Delicious Vegan Quinoa Guacamole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4.5 cups of dip

Calories: 650

Ingredients Method

Ingredients

  

For the quinoa base

• 1 cup Royal white quinoa
• 14 oz vegetable or chicken broth
• 1/4 teaspoon ground cumin

For the dressing

• 1 large avocado
• 1/4 cup fresh cilantro, chopped
• 2 1/2 limes (juiced to yield approximately 5 tablespoons)
• 1 tablespoon extra virgin olive oil

For the mix-ins

• 1 1/4 cups Goya chickpeas, drained and rinsed
• 1 cup cherry tomatoes, quartered
• 1/2 medium red onion, finely diced

Method

 

1. Rinse the quinoa thoroughly under cold water until the water runs clear, which removes any bitter coating. In a medium saucepan, bring the broth to a boil, then add the rinsed quinoa and ground cumin. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit covered for 5 minutes to finish cooking and cool slightly.
2. While the quinoa cooks, quarter the cherry tomatoes and finely dice the red onion. In a small bowl, combine the tomatoes and onion with the juice of 1 lime and toss gently to marinate. Chop the cilantro and set aside. I find that letting the tomato-onion mixture sit while the quinoa finishes cooking allows the flavors to meld and the lime to lightly pickle the vegetables.
3. Cut the large avocado in half lengthwise and remove the pit. Scoop half of the avocado into a bowl and mash it with the juice of 1 lime until you reach your desired consistency—I like to leave it slightly chunky for texture. Dice the remaining avocado half into quarter-inch pieces and set aside.
4. Once the quinoa has cooled slightly, fold it into the mashed avocado base, stirring gently to combine while preserving some texture. Drain and rinse the chickpeas if needed, then fold them into the mixture along with the marinated tomato-onion mixture from Step 2. Add the reserved diced avocado and fresh cilantro, then taste and adjust with the remaining lime juice as needed. For the best flavor development, I prefer to add the diced avocado and fresh cilantro at the end rather than earlier, so they stay vibrant and don't get broken down by mixing.