Quinoa Avocado Spinach Power Salad
A nourishing quinoa salad with creamy avocado, sweet tomatoes, and fresh spinach. Full of energizing, plant-based goodness!
Servings5 medium bowls
- 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)
- Cucumber, fresh herbs (parsley, cilantro, etc.), lemon juice, Dijon mustard, 1 tsp. dried oregano/basil
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.
*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.
Customize: The dressing and flavors are flexible. We keep it simple with red wine vinegar, but you can add fresh lemon juice, Dijon mustard, dried or fresh herbs, etc. for a bit more flavor.
Yield: Recipe makes about 8 cups salad. (Can also serve about 8-10 as a small side dish.)
Calories: 270 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Potassium: 800 mg | Fiber: 9 g | Sugar: 2 g | Vitamin A: 2011 IU | Vitamin C: 25 mg | Calcium: 54 mg | Iron: 3 mg