Easy Quinoa Salad Recipe
User Reviews
4.6
Easy Quinoa Salad Recipe
Description
The Easy Quinoa Salad Recipe brings together cooked quinoa as the base with fresh, chopped spinach leaves, cucumber, grape tomatoes, avocado, and sliced green onions. The dressing is made from olive oil combined with garlic, fresh lemon juice, golden balsamic vinegar, maple syrup, salt, and pepper, providing a balanced mix of tartness and subtle sweetness. The ingredients are gently mixed so the quinoa remains fluffy and the vegetables retain their freshness and crunch.
This salad is versatile and can be eaten immediately or prepared in advance. It offers mild, fresh flavors with creamy and crunchy textures. The use of avocado adds richness that complements the crispness of cucumber and tomatoes. The dressing's lemon and vinegar contribute brightness that lifts the salad without overpowering the natural flavors of the ingredients.
It's ideal as a light meal or side dish and keeps well when stored in the refrigerator, making it convenient for meal prepping. Variations allow swapping greens or adding proteins or nuts for more substance.
Store the salad in an airtight container in the refrigerator for up to 5 days.If meal prepping, add the avocado just before serving to prevent browning.Keep the dressing separate or add more at serving time to refresh the salad.Substitute spinach with arugula or kale for different greens.Optional additions include cooked shredded chicken, chickpeas, nuts, or cheeses like feta or parmesan.Fresh herbs such as basil, parsley, or cilantro can be added for extra flavor.
Ingredients
For the Dressing:
- 1/4 cup olive oil
- 1 clove garlic minced
- 2 tablespoons lemon juice 1 large lemon
- 1 tablespoon golden balsamic vinegar can use red wine vinegar, or champagne vinegar
- 1 teaspoon pure maple syrup (can use honey)
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the Salad:
- 2 cups quinoa cooked
- 2 cups spinach chopped, fresh leaves
- 1 cup cucumber chopped
- 1 cup grape tomatoes halved, or cherry tomatoes
- 1 avocado pitted, peeled, and chopped, large
- 2 green onion sliced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.
- In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.
- Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.
Notes
- Store the salad in an airtight container in the refrigerator for up to 5 days.
- If meal prepping, add the avocado just before serving to prevent browning.
- Keep the dressing separate or add more at serving time to refresh the salad.
- Substitute spinach with arugula or kale for different greens.
- Optional additions include cooked shredded chicken, chickpeas, nuts, or cheeses like feta or parmesan.
- Fresh herbs such as basil, parsley, or cilantro can be added for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 225kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 19mg | 1% |
| Potassium | 419mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 33mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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