Quinoa Avocado Salad Recipe
User Reviews
5
Quinoa Avocado Salad Recipe
Description
The Quinoa Avocado Salad Recipe starts with cooking quinoa until fluffy, then cooling it before combining with fresh baby spinach and a variety of colorful vegetables including halved cherry tomatoes, diced cucumber, sliced baby bell peppers, and diced red onion or scallions. Cubes of ripe avocado and crumbled feta cheese add creaminess and savory richness.
The dressing is a simple blend of olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper shaken together for a bright, well-balanced flavor. Tossing the salad gently with the dressing ensures even coating without mashing the avocado.
This salad is versatile, served warm shortly after cooking or cold from the refrigerator. It fits well as a light lunch or side dish with protein.
It can be made a day ahead, allowing flavors to meld, and storing components separately can help keep the avocado fresh longer. Omitting feta makes it vegan friendly. Stored in airtight containers, the salad keeps for 3-4 days in the fridge.
Ingredients
For The Quinoa
- 1 cup quinoa tricolor, white, red and black quinoa would all work
- 2 cups water chicken stock or vegetable broth would also work
- 1/8 teaspoon kosher salt optional
For The Dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 garlic minced, small clove
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 2 cups baby spinach rinsed and drained
- 3 cups quinoa cooked
- 1 cup cherry tomato cut in half
- 2 cucumber peeled and cut into small cubes, Persian
- 3-4 baby bell pepper sliced thinly, colorful, or 1 bell pepper
- ½ red onion about ½ cups, chopped or 3 stalks of scallions
- 1 avocado cut into small cubes, ripe
- ½ cup feta cheese crumbled (optional) or fresh mozzarella or crumbled queso fresco
Instructions
- To cook the quinoa: Place rinsed quinoa in a saucepan with water over high heat. Cover pan, bring it to a boil, turn down the heat to low, and let it cook until all the liquid is absorbed, 12 minutes or so. Let it rest for 5-10 minutes before fluffing it with a fork.
- Make the Lemon Salad Dressing: Place olive oil, lemon juice, garlic, mustard, salt and pepper in a jar. Put the lid on and give it a shake.
- Assemble the salad: Place spinach, cooked quinoa, tomatoes, cucumbers, baby bell peppers, onion, avocado, and cheese in a large salad bowl.
- Gently Toss: Drizzle the dressing over the salad. Give it a gentle toss and serve.
Notes
- This salad tastes better after a day refrigerated, as the vinaigrette flavors meld.
- You can serve it warm or cold depending on preference.
- Prepare ingredients separately, especially avocado, to keep freshness longer.
- Store in airtight containers for up to 3-4 days in the fridge.
- Omit feta cheese to make the salad vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 538mg | 22% |
| Potassium | 764mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2428IU | 49% |
| Vitamin C | 49mg | 54% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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