This nutrient-rich Quinoa Avocado Spinach Power Salad recipe only takes 25 minutes to make! It's full of delicious flavors and healthy, energizing, plant-based goodness. (Vegan, gluten-free, oil-free.)
This Quinoa Avocado Spinach Salad is so fresh and tasty!
Fluffy white quinoa, fresh spinach, and sweet tomatoes combine with creamy avocado.
It's nourishing, pleasantly filling, and feels so energizing.
Plus it's easy to make and only 25 minutes to prepare!
Ingredients for Quinoa Spinach Salad
For this recipe you will 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 is a seed, making it gluten-free. There are a few different varieties, but I like using white quinoa in this recipe.
- Avocado: Avocados are technically a type of tropical fruit. Their smooth, buttery texture and rich flavor is perfect paired with the fluffy quinoa.
- Fresh baby spinach
- Grape tomatoes or cherry tomatoes: I like these because they are sweet and flavorful, but you could substitute roma tomato, plum tomato, or other ripe garden tomatoes.
- Green onion (scallion): Or you can substitute finely diced red onion for a stronger taste.
- Red wine vinegar: Or use fresh lemon juice or lime juice instead. You could also include lemon or lime zest for added flavor.
- Fresh garlic cloves: I like the flavor of fresh garlic, but you can use a half teaspoon dried garlic powder instead.
Oil note: The dressing is made oil-free, however feel free to whisk in a tablespoon of good quality olive oil if preferred.
Customizing
Protein: Tossing in chickpeas, white beans, or seeds will add even more plant-based protein and fiber.
Herbs: Add fresh herbs such as parsley, cilantro, or basil for added taste before serving. Or you can also add dried herbs to the dressing. (Dijon mustard is also a tasty addition to the dressing!)
Veggies: Stir in cucumber or red bell pepper for added crunch. Roasted bell pepper or kalamata olives would be tasty too.
Vegan cheese: Sprinkle vegan feta cheese crumbles on top before serving if desired.
Serving
This quinoa salad makes a great take-along lunch that you can make ahead of time and store in the fridge.
It also works great for meal prep, picnics, potlucks, parties, etc. It's great as a main dish or side dish.
Storing
Store the leftovers in a sealed container in the refrigerator. We find they keep for about 3-4 days.
Tip: 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 salad recipes or quinoa recipes.
Quinoa Avocado Spinach Power Salad
Ingredients
- 1 cup white quinoa (uncooked)
- 2 avocados
- 3 oz. baby spinach (more if desired)
- 8 oz. grape/cherry tomatoes
- 3 green onions (or finely diced red onion)
- 2 1/2 Tbsp. red wine vinegar
- 1-2 cloves garlic (I use 2)
- 1/8 tsp. salt (more/less to taste)
Optional additions:
- Cucumber, fresh herbs (parsley, cilantro, etc.), lemon juice, Dijon mustard, 1 tsp. dried oregano/basil
Instructions
- Rinse and cook quinoa.*
- Meanwhile, roughly chop the spinach. Place in a large mixing bowl.
- Mince garlic, and add to spinach.
- Halve/quarter cherry 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. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
- Add the tomatoes, green onions, red wine vinegar, and salt to taste. Stir to combine.
- Add the avocado and lightly toss. Serve immediately or refrigerate to let flavors blend/intensify.
Notes
Nutrition Per Serving (Estimate)
Sodium: 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.
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Ree
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
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
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
So great to hear you're enjoying it, Corrine! Thanks for sharing your kind feedback!
Michelle
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
Hello, Michelle! 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
This was awesome. Everyone loved it. Used evoo and balsamic vinegar with a bit of dijon.
Kaitlin
So great to hear! And I love your version of the dressing - sounds fantastic. Thanks for sharing!
Kim
Enjoying every bite of it right now! Pleasantly surprised! Thank you!
Kaitlin
So great to hear!
Diane C
Loved this salad!!!! Instead of the vinegar, tossed it with some EVOO and lemon juice. Added a little grilled chicken. AMAZING!!!!!!
Kaitlin
Thanks for sharing!
CToth
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 soo 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 McGinn
So glad you've been enjoying this one!
Jackie
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 McGinn
Hi Jackie! That's amazing to hear! Appreciate you giving it a try and sharing your very kind feedback, thank you!
Unknown
I just made this salad for lunch and OMG.....it's AMAZING! I love every ingredient in it!
Kaitlin | The Garden Grazer
Awesome! Thanks for the feedback!
Unknown
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 | The Garden Grazer
Fun to hear the carnivores enjoy it too - thanks for the feedback!
nannette storey
I love this. Thank you. I sprinkle a little feta before serving. It tastes better cold.
Kaitlin | The Garden Grazer
Thanks for sharing!
Karon Skidmore
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 | The Garden Grazer
So great! Thanks for your feedback.
Sof Ray
Great recipe! I found adding fresh lemon juice prevented the avocados from turning brown if you want leftovers for the following days.
Sof Ray
Oh and I used the tricolor quinoa which made it look even prettier!
Kaitlin | The Garden Grazer
Love that - great tips! Thanks for sharing.
Leslie
This looks delicious! Do you have any suggestions for a substitute if I don't have red wine vinegar? Thanks so much!
Kaitlin | The Garden Grazer
Fresh lemon juice or another vinegar like apple cider would be a great substitute.
Shlandrea Jackson
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 | The Garden Grazer
Great idea with the almonds - thanks for sharing!
Natalie Lindquist
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 | The Garden Grazer
Great to hear, Natalie!
Stephanie
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 | The Garden Grazer
That's so great! Love the chickpea addition!
Veronica Villanua
This was amazing! Even my 7 year old loved it! I doubled the spinach and added lemon … YUUUUMM! Thank you for a great recipe!
Kaitlin | The Garden Grazer
Great additions, thanks for sharing!
Kim Weis
This was super good! Thank you!
Kaitlin | The Garden Grazer
So great to hear!
Jenny Triplett
I don't have any quinoa on hand but have everything else! Do you think brown rice would work?
Kaitlin | The Garden Grazer
Hey Jenny! I've never tried this with rice, but I think it would work!
Eleni
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.
Kaitlin | The Garden Grazer
Love when that happens! Glad you enjoyed!
Samantha Harris
GREAT summer salad! I LOVED it!
Kaitlin | The Garden Grazer
Awesome to hear!
Holly Avery
I just made this tonight--so light and refreshing! Awesome. Thanks!
Kaitlin | The Garden Grazer
So great! Thanks for the feedback!
Jody
Do you think I could use Balsamic instead of red wine vinegar for the dressing?
Kaitlin | The Garden Grazer
Hi Jody! I'm guessing that'd work great too!
Rhonda Mesnick
I used WW recipe builder and came up with 8 points for 5 servings and 6 points for 6 servings.
Kaitlin | The Garden Grazer
Thanks for sharing!
Jena Gribble
Just made this. AMAZING!!!
Kaitlin | The Garden Grazer
So great! Thank you!
Carolyn Childs
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!!! mmm
Kaitlin | The Garden Grazer
Great addition! Thanks for your helpful feedback!
Roni
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 | The Garden Grazer
That's a great idea!
Cecille M
I just finished making this! I had to substitute cucumber for avocado and added sugar to the dressing. I can't wait for my coworkers to try it.
Kaitlin | The Garden Grazer
So great! Thanks for sharing!
Jennie Nelson
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?
Kaitlin | The Garden Grazer
Hi Jennie! Yes! I've kept this in the fridge for about 3-4 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.
Shan
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 | The Garden Grazer
So great to hear!
Sarah Bell
If you are having this the next day should you eat it cold or heat it up?
Kaitlin | The Garden Grazer
Hi Sarah! I eat the leftovers cold.