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Home » Recipes » Salad

Quinoa Avocado Spinach Power Salad

Apr 9, 2014 by Kaitlin · 55 Comments

Jump to Recipe

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 avocado spinach power salad with tomato in a small white bowl

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!

Grape tomatoes, fresh spinach, green onions, garlic, vinegar, and salt ingredients laid out on a metal tray

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.
Overhead view of preparing quinoa avocado spinach tomato salad in a large glass bowl before mixing together

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.

Quinoa avocado spinach power salad mixed together in a large glass bowl with wooden spoon

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!

Overhead view of quinoa avocado spinach power salad in a small white bowl

For more inspiration, also browse all vegan salad recipes or quinoa recipes.

Quinoa avocado spinach power salad with tomato in a small white bowl

Quinoa Avocado Spinach Power Salad

A nourishing quinoa salad with creamy avocado, sweet tomatoes, and fresh spinach. Easy to make and full of energizing, plant-based goodness!
4.84 from 25 votes
Print Recipe Pin Recipe Comment
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 medium bowls

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

*To cook 1 cup quinoa: In a small saucepan, boil 1.5 cups water (or vegetable broth for more flavor). Once boiling, add rinsed quinoa, reduce heat, cover and simmer for about 15 minutes or until liquid has absorbed.
Customizing: The dressing and flavors are flexible. I keep it simple with red wine vinegar, but you can add fresh lemon juice, Dijon mustard, dried herbs, or fresh herbs for more flavor. Cucumber, olives, or bell pepper are great additions too.
Yield: Recipe makes about 8 cups salad. That's about 5 servings of 1.5 heaping cups. Or you can stretch it to 8 smaller side dish servings that are 1 cup each.
Recipe originally posted April 2014. Updated July 2024.

Nutrition Per Serving (Estimate)

Nutrition Facts
Quinoa Avocado Spinach Power Salad
Amount per Serving
Calories
270
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Potassium
 
800
mg
23
%
Carbohydrates
 
32
g
11
%
Fiber
 
9
g
38
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
2011
IU
40
%
Vitamin C
 
25
mg
30
%
Calcium
 
54
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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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

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. P says

    June 02, 2024 at 1:06 pm

    5 stars
    Delicious. Just made the salad. It’s still warm and tastes wonderful. I added Dijon mustard and a bit of dried herbs. Thank you!!

    Reply
    • Kaitlin says

      June 02, 2024 at 2:38 pm

      Wonderful to hear! Your addition of mustard and dried herbs sounds perfect. Thanks for sharing your kind and helpful feedback!

      Reply
  2. Tanya says

    May 30, 2024 at 7:48 pm

    5 stars
    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.

    Reply
    • Kaitlin says

      May 31, 2024 at 8:54 am

      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!

      Reply
  3. Ree says

    August 06, 2023 at 9:58 pm

    5 stars
    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.

    Reply
    • Kaitlin says

      August 07, 2023 at 8:01 am

      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!

      Reply
  4. Corrine says

    May 07, 2023 at 1:53 pm

    5 stars
    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!!!

    Reply
    • Kaitlin says

      May 07, 2023 at 1:59 pm

      I'm honored to hear it's one of your favorite meals, Corrine! Thanks for sharing your very kind feedback!

      Reply
  5. Michelle says

    February 04, 2023 at 6:23 pm

    5 stars
    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.

    Reply
    • Kaitlin says

      February 05, 2023 at 8:15 am

      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.

      Reply
  6. MimiG says

    June 29, 2022 at 11:01 am

    This was awesome. Everyone loved it. Used evoo and balsamic vinegar with a bit of dijon.

    Reply
    • Kaitlin says

      June 29, 2022 at 11:48 am

      So great to hear everyone enjoyed! And I love your version of the dressing - sounds fantastic. Thanks for sharing!

      Reply
  7. Kim says

    July 06, 2021 at 10:47 am

    5 stars
    Enjoying every bite of it right now! Pleasantly surprised! Thank you!

    Reply
    • Kaitlin says

      July 06, 2021 at 12:08 pm

      So great to hear!

      Reply
  8. Diane C says

    April 20, 2021 at 10:57 am

    5 stars
    Loved this salad!!!! Instead of the vinegar, tossed it with some EVOO and lemon juice. Added a little grilled chicken. AMAZING!!!!!!

    Reply
    • Kaitlin says

      May 03, 2021 at 8:29 am

      Wonderful to hear you enjoyed, Diane! Thanks for sharing!

      Reply
  9. CToth says

    September 13, 2020 at 11:57 am

    5 stars
    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.

    Reply
    • Kaitlin says

      October 01, 2020 at 11:46 am

      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!

      Reply
  10. Jackie says

    June 13, 2020 at 7:46 am

    5 stars
    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!

    Reply
    • Kaitlin says

      June 24, 2020 at 11:03 am

      Hello, Jackie! Aww, that's amazing to hear. I appreciate you giving it a try and sharing your very kind feedback. Thank you!

      Reply
  11. Unknown says

    October 24, 2018 at 6:07 pm

    I just made this salad for lunch and OMG.....it's AMAZING! I love every ingredient in it!

    Reply
    • Kaitlin | The Garden Grazer says

      February 24, 2019 at 2:43 pm

      Awesome! Thanks for the feedback!

      Reply
  12. Unknown says

    December 28, 2016 at 2:28 am

    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
    • Kaitlin says

      January 03, 2017 at 5:24 pm

      Fun to hear the carnivores enjoy it too - thanks for the feedback!

      Reply
  13. nannette storey says

    August 11, 2016 at 4:01 pm

    I love this. Thank you. I sprinkle a little feta before serving. It tastes better cold.

    Reply
    • Kaitlin says

      September 17, 2016 at 3:11 pm

      Wonderful - thanks for sharing!

      Reply
  14. Karon Skidmore says

    May 24, 2016 at 3:53 am

    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
    • Kaitlin says

      May 27, 2016 at 2:54 pm

      Great to hear it was enjoyed on your picnic, Karon! More spinach and lemon sounds fantastic for next time! Thanks for your feedback.

      Reply
  15. Sof Ray says

    April 18, 2016 at 2:01 pm

    Great recipe! I found adding fresh lemon juice prevented the avocados from turning brown if you want leftovers for the following days.

    Reply
    • Sof Ray says

      April 18, 2016 at 2:02 pm

      Oh and I used the tricolor quinoa which made it look even prettier!

      Reply
    • Kaitlin says

      April 24, 2016 at 7:33 pm

      Great tips! Thanks a lot for sharing.

      Reply
  16. Leslie says

    January 18, 2016 at 9:38 pm

    This looks delicious! Do you have any suggestions for a substitute if I don't have red wine vinegar? Thanks so much!

    Reply
    • Kaitlin says

      January 18, 2016 at 9:53 pm

      Hello, Leslie! Fresh lemon juice or another vinegar like apple cider would be a great substitute.

      Reply
  17. Shlandrea Jackson says

    September 17, 2015 at 4:16 am

    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.

    Reply
    • Kaitlin says

      September 17, 2015 at 12:40 pm

      What a fun idea with the almonds - thanks for sharing!

      Reply
  18. Natalie Lindquist says

    September 14, 2015 at 6:59 pm

    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.)

    Reply
    • Kaitlin says

      September 16, 2015 at 10:32 pm

      Great to hear, Natalie!

      Reply
  19. Stephanie says

    September 14, 2015 at 12:07 am

    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!

    Reply
    • Kaitlin says

      September 16, 2015 at 10:34 pm

      That's so great! Love the chickpea addition!

      Reply
  20. Veronica Villanua says

    September 09, 2015 at 1:30 am

    This was amazing! Even my 7 year old loved it! I doubled the spinach and added lemon. YUM! Thank you for a great recipe!

    Reply
    • Kaitlin says

      September 16, 2015 at 10:37 pm

      Love this! Thanks for sharing, Veronica!

      Reply
  21. Eleni says

    June 21, 2015 at 9:43 pm

    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.

    Reply
    • Kaitlin says

      June 28, 2015 at 4:42 pm

      Love when that happens! Glad you enjoyed!

      Reply
  22. Samantha Harris says

    June 16, 2015 at 3:30 am

    GREAT summer salad! I LOVED it!

    Reply
    • Kaitlin says

      June 18, 2015 at 3:13 pm

      Awesome to hear!

      Reply
  23. Holly Avery says

    June 08, 2015 at 1:37 am

    I just made this tonight. So light and refreshing! Awesome. Thanks!

    Reply
    • Kaitlin says

      June 10, 2015 at 2:56 pm

      Wonderful! Thanks for the feedback, Holly!

      Reply
  24. Jena Gribble says

    March 31, 2015 at 8:19 pm

    Just made this. AMAZING!!!

    Reply
    • Kaitlin says

      March 31, 2015 at 10:34 pm

      Yay! Thrilled to hear you enjoyed it, Jena!

      Reply
  25. Carolyn Childs says

    March 24, 2015 at 3:04 am

    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!

    Reply
    • Kaitlin says

      March 24, 2015 at 3:07 pm

      Great addition! Thanks for your helpful feedback!

      Reply
  26. Roni says

    February 16, 2015 at 8:23 pm

    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!

    Reply
    • Kaitlin says

      February 18, 2015 at 11:47 pm

      That's a great idea! Thanks for sharing, Roni!

      Reply
  27. Shan says

    June 12, 2014 at 10:12 pm

    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.

    Reply
    • Kaitlin says

      June 13, 2014 at 7:29 pm

      So great to hear you and your family enjoyed it, Shan!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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