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Avocado BLT Quinoa Salad
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4.34 from 3 votes

Avocado BLT Quinoa Salad

Avocado BLT Quinoa Salad recipe is full of avocado, bacon, tomatoes, spinach and Ranch dressing. It is an easy, gluten-free lunch, dinner, or potluck dish recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: lunch
Cuisine: American
Servings: 8 servings


  • 8 slices bacon
  • 1 ½ c quinoa uncooked
  • 3 c chicken broth (or water)
  • 2 Tbsp butter
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 c Ranch dressing divided
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 pint cherry tomatoes quartered
  • 1 ½ c avocado chopped into ½ inch cubes (about 2 large avocados)
  • 1 ½ c fresh spinach


To Cook the Bacon:

  • Preheat oven to 375 degrees.
  • Line a baking sheet with aluminum foil and place bacon in a single layer onto the sheet.
  • Bake in preheated oven for 16-20 minutes, or until bacon is done to your preference.
  • Remove bacon from oven and drain on a paper towel-lined plate.

To Cook the Quinoa:

  • Place quinoa, broth, butter, salt and pepper in a rice cooker. Turn on and cook until rice cooker goes off.
  • Let quinoa cool to room temperature before mixing in the remaining ingredients.

For the Salad:

  • Once quinoa has cooled, mix in 2/3 c. Ranch dressing, salt and pepper and coat quinoa completely with the dressing.
  • Add tomatoes, avocadoes and bacon to the quinoa and toss to combine.
  • Chill quinoa for at least 30 minutes before serving.
  • Just before serving toss salad with the remaining Ranch dressing and spinach. You may use more or less than the reserved 1/3 c. Ranch dressing depending on how much dressing you prefer and how long the salad chilled in the refrigerator. Enjoy!


Calories: 441kcal | Carbohydrates: 28g | Protein: 9g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 1126mg | Potassium: 608mg | Fiber: 4g | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 25.1mg | Calcium: 45mg | Iron: 2.6mg