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Bowl of vegan quinoa avocado salad with tomato and spinach

Quinoa Avocado Spinach Power Salad

A nourishing quinoa salad with creamy avocado, sweet tomatoes, and fresh spinach. Full of energizing, plant-based goodness!
AuthorKaitlin - The Garden Grazer
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
CourseMain Dish, Salad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls

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 & 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

*To cook 1 cup quinoa: in a small saucepan, boil 1 1/2 cups water (or vegetable broth for more flavor). Once boiling, add rinsed quinoa, reduce heat, cover and simmer for about 15-20 minutes or until liquid has absorbed.
The dressing & flavors are highly customizable. We keep it simple with red wine vinegar, but please feel free to add fresh lemon juice, Dijon mustard, dried or fresh herbs, etc. for a bit more flavor.
Recipe yields about 8 cups salad. (Can also serve about 8-10 as a small side dish.)

Nutrition Per Serving (Estimate)

Calories: 270 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 2 g | Potassium: 795 mg | Fiber: 9 g | Sugar: 2 g | Vitamin A: 2006 IU | Vitamin C: 25 mg | Calcium: 53 mg | Iron: 3 mg