The Garden Grazer

Quinoa Avocado Spinach Power Salad

By 87 Comments

Easy Quinoa Power Salad with creamy avocado! One of our all-time favorite salads that’s full of energizing, plant-based goodness. (Vegan, gluten-free, oil-free)

POW! Nutritional punch! 😉 Quinoa, spinach, and sweet cherry tomatoes join forces with bites of creamy avocado to bring it all together. I find this salad to be a perfect marriage of filling and energizing. I’m fascinated with the fact that it’s so simple, yet the flavors seem complex as you eat it. Have fun playing around with different variations! Add some beans for an extra protein punch, change up the veggies, or use fresh lemon/lime juice in the dressing instead of red wine vinegar. I don’t often stray too far from this version because my husband raves about how much he loves it. Our new favorite quinoa dish! Not to mention it makes a rock star take-along cold lunch. Hope you love it too!

Come join The Garden Grazer on Instagram 🍓 and share a photo if you make this. I love seeing what you guys cook up!

Vegan, gluten-free

Ingredients
1 cup dry quinoa
2 medium avocados
3 oz. baby spinach, more as desired
8 oz. cherry tomatoes
3 green onions (or finely diced red onion)
1-2 cloves garlic (I use 2)
2 Tbsp. red wine vinegar
1/8 tsp. salt

Directions
Cook the quinoa according to package directions.*
Meanwhile, roughly chop the spinach. Place in a large bowl.
Mince garlic, and add to spinach.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.

*To cook quinoa, I use a ratio of about 1 cup quinoa to 1 1/2 cups water for fluffier quinoa.

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For more healthy salads, check out this list of 20 of our favorite salads! 🌿

Reader Interactions

Comments

  6. I loved this salad! Even my little 7 year old liked it. Very tasty. I ended up doubling the spinach. Packing up leftovers for hubby's lunch. Thanks for the quick easy meal, the only thing I didn't have on hand was the avacado. 🙂

    Reply

  8. This sounds great! I would love to make it and portion it out for my lunches this week. Will it stay good refrigerated for a few days, or is it a dish that doesn't last more than a day or two?

    Reply

    • Hi Jennie! Yes! I've kept this in the fridge for about 4 days before. The avocado will brown a little so if that's an issue you could leave it out and add it right before serving. I don't mind, so I just do it all in the beginning 🙂 Hope you enjoy it!!

      Reply

  10. Serving Size 164 g
    Amount Per Serving
    Calories 292Calories from Fat 174
    % Daily Value*
    Total Fat 19.4g30%
    Saturated Fat 3.6g18%
    Trans Fat 0.0g
    Cholesterol 0mg0%
    Sodium 71mg3%
    Potassium 608mg17%
    Total Carbohydrates 25.7g9%
    Dietary Fiber 7.3g29%
    Sugars 1.1g
    Protein 6.2g
    Vitamin A 27% • Vitamin C 28%
    Calcium 3% • Iron 43%

    Reply

  12. Based on this recipe making 3 servings:

    Nutrition Facts
    Serving Size 329 g
    Amount Per Serving
    Calories 580Calories from Fat 351
    % Daily Value*
    Total Fat 39.0g60%
    Saturated Fat 7.2g36%
    Trans Fat 0.0g
    Cholesterol 0mg0%
    Sodium 137mg6%
    Potassium 1344mg38%
    Total Carbohydrates 51.6g17%
    Dietary Fiber 14.7g59%
    Sugars 3.2g
    Protein 12.0g
    Vitamin A 73% • Vitamin C 59%
    Calcium 7% • Iron 86%

    Nutritional Analysis
    Good points
    No cholesterol
    Low in sodium
    Low in sugar
    High in iron
    High in vitamin A
    Very high in vitamin B6

    Reply

  13. We made this for dinner last night, and it was fabulous! Used red bell pepper instead of tomato, since daughter doesn't care for tomato, and it added a nice kick. Thanks for sharing this easy and delicious recipe! Doesn't hurt that it's good for you, too! <3

    Reply

  24. I saw this on Pinterest and I was so excited that I had all the ingredients on hand. I made it right away for lunch. It was soooo good! Thanks for the awesome recipe. I'll be making this over and over again.

    Reply

    • Score!! I love when I find a recipe and already have all the ingredients on hand! 🙂 Thanks for the sweet message, so glad to hear you enjoyed it!!

      Reply

    • Hey Jenny! Sorry for the delayed response – I've never tried this with rice! It may be a little weighed down, but still could work 🙂 Would LOVE to hear if you give it a go!!

      Reply

    • Hey Veronica! Yay for you and your daughter both loving it! Great call doubling the spinach and adding lemon 🙂 Yum!!! Thanks for the sweet message, have an awesome week!

      Reply

  30. My family and I recently started eating more healthy foods, and this recipe was one I saw on Pinterest that I just had to try. It looked so delicious. We had this for dinner tonight and it tasted just as delicious as it looked! I added chickpeas to make it a bit more filling. Like you point out in your post, it's amazing how such simple ingredients can create such complex and delicious flavors. My daughter had three servings. I'm excited to try some of your other recipes, thanks for all the great, healthy inspiration!

    Reply

  36. I was so late to shop but when I saw this recipe I was oh yeah we have all this in the cupboard and frig just need to run to the corner store for the green onions yay!I am going to have it with pollock delish can not wait thanks a bunch!

    Reply

  37. I made this for a picnic. It is very good. Next time I will double the spinach and add lemon juice or zest to the dressing. I love that it's good made ahead. Thanks for the recipe!

    Reply

  39. I love this recipe! I make it pretty frequently and it's good to take to dinners with non vegans, as they all like it too! Also it's a super good left over.

    Reply

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