This delicious Quinoa Avocado Spinach Power Salad recipe only takes 25 minutes to make! It's full of fresh flavors and healthy, energizing, plant-based goodness. Great for packed lunches, potlucks, BBQs, and beyond! (Vegan, gluten-free, oil-free.)
Quinoa and avocados are a match made in heaven! They combine forces in this delicious power salad with lots of nourishing, hearty goodness.
Then we add fresh spinach, sweet tomatoes, green onion, garlic, and a simple red wine vinegar dressing to the party. (Yum!) It's healthy, pleasantly filling, and feels so energizing.
The best part is it's incredibly easy to make and only takes about 25 minutes. It's a crowd-pleasing dish that's great made ahead of time for take-along lunches, summer gatherings, potlucks, meal prep, or simply enjoyment at home.
I had so much fun creating this recipe, and I truly hope you enjoy it as well!
Ingredients for Quinoa Power Salad
For this recipe, you'll toss together in a large bowl:
- White quinoa: This is a good source of protein and fiber among many other nutrients. Quinoa is also a complete protein which means it contains all nine essential amino acids. Quinoa is often classified as a grain, but technically it's a seed, making it gluten-free. There are a few different varieties, but I prefer the mild flavor of white quinoa in this recipe.
- Avocado: You'll need two medium avocados for this recipe. Their smooth, buttery texture and rich flavor is perfect paired with the fluffy quinoa! I like to find just-ripe avocados that are still firm but with a slight give and softness.
- Fresh baby spinach: I like tender spinach in this recipe, but you could include baby kale as well if you'd like.
- Grape tomatoes or cherry tomatoes: You'll need one pint, which is about 8-10 ounces. I like using grape or cherry tomatoes because they're so sweet and flavorful. But you could substitute roma tomato, plum tomato, or other ripe garden tomatoes if you wish.
- Green onion (scallion): Or you can substitute finely diced red onion for a stronger taste.
- Red wine vinegar: Start with the noted two tablespoons and add more for extra tanginess! For a different flavor profile, readers have reported success substituting this with apple cider vinegar or balsamic vinegar. Or you can use fresh lemon juice and lemon zest instead.
- Fresh garlic cloves: I like the flavor of fresh garlic, but you can use a half teaspoon dried garlic powder instead.
Customizing
Herbs: Add fresh herbs like parsley, cilantro, or basil for added flavor. Or you can also add dried herbs to the dressing. (Dijon mustard is also a tasty addition to the dressing!) For a hint of spice, add black pepper or chili powder to taste.
Veggies: Stir in cucumber or red bell pepper for added crunch. Roasted bell pepper or Kalamata olives would be tasty too!
Vegan cheese: Sprinkle dairy-free feta cheese crumbles on top before serving if desired.
Protein: Toss in chickpeas, white beans, or seeds to add even more plant-based protein and fiber.
Oil: The dressing is made oil-free, but feel free to whisk in a tablespoon of good quality extra-virgin olive oil if preferred.
Serving
Serve this salad right away while it's still warm, at room temperature, or chilled. I find it delicious all ways! You can enjoy it as a main dish or side dish.
It's great made ahead of time, so it's a fantastic option for meal prep, picnics, potlucks, parties, and beyond.
Storing
Store the leftovers in a sealed container in the refrigerator. I find it keeps for about 3-4 days. If preparing ahead, you can also save the avocado to add right before serving if you wish. This helps keep it fresh!
For more inspiration, also browse all vegan salad recipes or quinoa recipes.
Quinoa Avocado Spinach Power Salad
Ingredients
- 1 cup white quinoa
- 2 medium avocados
- 3 oz. baby spinach
- 1 pint grape/cherry tomatoes (about 8-10 oz.)
- 3 green onions (or finely diced red onion)
- 2 Tbsp. red wine vinegar
- 1-2 cloves garlic
- 1/8 tsp. salt
Instructions
- Rinse and cook quinoa according to package directions.* (I use a ratio of 1 cup quinoa to 1 1/2 cups water for fluffier quinoa.)
- Meanwhile, roughly chop the spinach. Place it in a large mixing bowl.
- Mince garlic and add to spinach.
- Halve or quarter the tomatoes, slice green onions, and dice avocado.
- When quinoa is done cooking, immediately add it to the large bowl with spinach and garlic. Toss well to combine, then let it sit for a couple minutes. (This allows the heat from the quinoa to lightly wilt the spinach and mellow the garlic.)
- Then add the tomatoes, green onions, red wine vinegar, and salt. Stir to combine.
- Add the avocado and lightly toss. Taste and add more vinegar or salt if desired. Serve this salad right away while it's still warm, at room temperature, or chilled.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Quinoa Avocado Spinach Power Salad, also check out:
- Southwestern Chopped Salad with Cilantro-Lime Dressing
- Summer Chopped Salad
- Black Bean Lentil Salad
- Spaghetti Salad
- Cucumber Salad
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P says
Delicious. Just made the salad. It’s still warm and tastes wonderful. I added Dijon mustard and a bit of dried herbs. Thank you!!
Kaitlin says
Wonderful to hear! Your addition of mustard and dried herbs sounds perfect. Thanks for sharing your kind and helpful feedback!
Tanya says
This is so good! A simple light yet filling dish. I left out the onions, garlic, and red wine vinegar since I don’t like these and used the 1/2 tsp. garlic powder and juice from half a freshly squeezed lemon instead and it tasted great. I highly recommend this dish and will be making it again.
Kaitlin says
This is fantastic, Tanya! So glad you were able to make this your own with the ingredients you love. Lemon is perfect! Thrilled you enjoyed it enough to want to make it again. Thanks for coming back to share your very kind and helpful feedback!
Ree says
I used to make this all the time and I lost the recipe. I’m so glad I found it again on your site! Do you know what cookbook this was from originally? I’d love to find it again. My kids loved this recipe.
Kaitlin says
Hi Ree! So glad you and your family enjoy it. This recipe was my own kitchen creation many years ago (back in 2014) and has been published here on my website ever since. I've updated the photos since then, so that may be the confusion!
Corrine says
Delicious! I used rice vinegar with a little toasted sesame oil. Our first meal I added shrimp, and our second meal I added smoked salmon. This is now one of my favorite meals!!!
Kaitlin says
I'm honored to hear it's one of your favorite meals, Corrine! Thanks for sharing your very kind feedback!
Michelle says
Had to modify as I am in Mexico and short of ingredients. Used broccoli instead of spinach. Added garlic, ginger and onions and sautéed a bit before adding tomatoes and peppers. Added the avocado just before serving. Everything worked out well.
Kaitlin says
Hello, Michelle! Wow, I'm so glad you were able to make this dish your own with the ingredients available to you. It sounds absolutely wonderful! Thanks for sharing your kind and helpful feedback.
MimiG says
This was awesome. Everyone loved it. Used evoo and balsamic vinegar with a bit of dijon.
Kaitlin says
So great to hear everyone enjoyed! And I love your version of the dressing - sounds fantastic. Thanks for sharing!
Kim says
Enjoying every bite of it right now! Pleasantly surprised! Thank you!
Kaitlin says
So great to hear!
Diane C says
Loved this salad!!!! Instead of the vinegar, tossed it with some EVOO and lemon juice. Added a little grilled chicken. AMAZING!!!!!!
Kaitlin says
Wonderful to hear you enjoyed, Diane! Thanks for sharing!
CToth says
A++++ Excellent!!! I have been making this salad for years. It is one of my favorites and it stores well in the fridge for a days. I usually add the avocado right before I have a serving. It is so good, makes me feel great, I usually have some wonderful energy after I eat it. Thank you so much for such a great recipe.
Kaitlin says
I'm so happy you've been enjoying it for so long! Thanks for taking the time to share your glowing review. It's very appreciated!
Jackie says
Hi Kaitlin!
I just wanted to thank you for this recipe. I’ve had it in my “stash” for several years but never tried it until last week. WOW! Have we been missing out! It is so delicious and so easy. It’s now going to be a regular addition to our menu. We eat it as a main dish salad and it’s so satisfying and cool for hot, humid NC days. Thanks so much!
Kaitlin says
Hello, Jackie! Aww, that's amazing to hear. I appreciate you giving it a try and sharing your very kind feedback. Thank you!
Unknown says
I just made this salad for lunch and OMG.....it's AMAZING! I love every ingredient in it!
Kaitlin | The Garden Grazer says
Awesome! Thanks for the feedback!
Unknown says
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.
Kaitlin says
Fun to hear the carnivores enjoy it too - thanks for the feedback!
nannette storey says
I love this. Thank you. I sprinkle a little feta before serving. It tastes better cold.
Kaitlin says
Wonderful - thanks for sharing!
Karon Skidmore says
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!
Kaitlin says
Great to hear it was enjoyed on your picnic, Karon! More spinach and lemon sounds fantastic for next time! Thanks for your feedback.
Sof Ray says
Great recipe! I found adding fresh lemon juice prevented the avocados from turning brown if you want leftovers for the following days.
Sof Ray says
Oh and I used the tricolor quinoa which made it look even prettier!
Kaitlin says
Great tips! Thanks a lot for sharing.
Leslie says
This looks delicious! Do you have any suggestions for a substitute if I don't have red wine vinegar? Thanks so much!
Kaitlin says
Hello, Leslie! Fresh lemon juice or another vinegar like apple cider would be a great substitute.
Shlandrea Jackson says
Just made this made this for dinner tonight and it was awesome! Very light on the tummy and fulfilling at the same time. I added almonds to mine.
Kaitlin says
What a fun idea with the almonds - thanks for sharing!
Natalie Lindquist says
Doing a 10 Day Clean Eating Challenge and this was today's lunch. YUM! Thanks so much for sharing! (Your website and salads are playing a big part in my challenge.)
Kaitlin says
Great to hear, Natalie!
Stephanie says
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. Thanks for all the great, healthy inspiration!
Kaitlin says
That's so great! Love the chickpea addition!
Veronica Villanua says
This was amazing! Even my 7 year old loved it! I doubled the spinach and added lemon. YUM! Thank you for a great recipe!
Kaitlin says
Love this! Thanks for sharing, Veronica!
Eleni says
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 SO good! Thanks for the awesome recipe. I'll be making this over and over again.
Kaitlin says
Love when that happens! Glad you enjoyed!
Samantha Harris says
GREAT summer salad! I LOVED it!
Kaitlin says
Awesome to hear!
Holly Avery says
I just made this tonight. So light and refreshing! Awesome. Thanks!
Kaitlin says
Wonderful! Thanks for the feedback, Holly!
Jena Gribble says
Just made this. AMAZING!!!
Kaitlin says
Yay! Thrilled to hear you enjoyed it, Jena!
Carolyn Childs says
We ate all our spinach in last night's green salad so I cubed up some zucchini. Otherwise, followed your recipe to use the rest of my leftover quinoa. PERFECT!
Kaitlin says
Great addition! Thanks for your helpful feedback!
Roni says
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!
Kaitlin says
That's a great idea! Thanks for sharing, Roni!
Shan says
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 avocado.
Kaitlin says
So great to hear you and your family enjoyed it, Shan!