Description
A refreshing and nutritious quinoa salad packed with veggies, avocado, and a zesty dressing.
Ingredients
Scale
- ½ cup uncooked quinoa
- 1 cup water
- ½ cup chopped baby spinach
- ½ cup chopped cherry tomatoes
- ⅓ cup diced red onion
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 ripe avocados (chopped or sliced)
- ⅓ cup crumbled feta cheese
Instructions
- Rinse and drain the quinoa thoroughly to remove any bitterness.
- Add the rinsed quinoa and 1 cup of water to a saucepan. Bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer, cover the saucepan, and cook for about 15 minutes or until all the water has been absorbed.
- Fluff the quinoa with a fork and let it cool for 5-10 minutes. You can prepare the quinoa up to 1-2 days in advance.
- In a large bowl, combine the cooled quinoa, chopped spinach, cherry tomatoes, diced red onion, and crumbled feta cheese.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
- Gently stir in the dressing along with the chopped avocado.
- Serve the salad immediately, or allow it to chill in the fridge for a couple of hours before serving. To avoid browning, add the avocado just before serving if you decide to chill it.
- Store any leftover salad in an airtight container for up to 3-4 days in the fridge.
Notes
Rinse quinoa to remove bitterness. Add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg