Quinoa Avocado Spinach Power Salad

Name: Quinoa Avocado Spinach Power Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5 medium bowls
Ingredients: 1 cup white quinoa; 2 medium avocados; 3 oz. baby spinach; 1 pint grape/cherry tomatoes; 3 green onions; 2 Tbsp. red wine vinegar; 1-2 cloves garlic; 1/8 tsp. salt

User Reviews

4.8

75 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
5 medium bowls
Calories
270 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Vegan, gluten-free

Quinoa Avocado Spinach Power Salad

Clara Sanders

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A nourishing quinoa salad with creamy avocado, sweet tomatoes, and fresh spinach. Easy to make and full of energizing, plant-based goodness!

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Ingredients

Servings

1 cup white quinoa (uncooked)
2 medium avocados
3 oz. baby spinach
1 pint grape/cherry tomatoes (about 8-10 oz.)
3 green onions (or finely diced red onion)
2 Tbsp. red wine vinegar
1-2 cloves garlic
1/8 tsp. salt

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Instructions

Rinse and cook quinoa according to package directions.* (I use a ratio of 1 cup quinoa to 1 1/2 cups water for fluffier quinoa.)
Meanwhile, roughly chop the spinach. Place it in a large mixing bowl.
Mince garlic and add to spinach.
Halve or quarter the 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, then let it sit for a couple minutes. (This allows the heat from the quinoa to lightly wilt the spinach and mellow the garlic.)
Then add the tomatoes, green onions, red wine vinegar, and salt. Stir to combine.
Add the avocado and lightly toss. Taste and add more vinegar or salt if desired. Serve this salad right away while it's still warm, at room temperature, or chilled.

Notes

*To cook 1 cup quinoa: In a small saucepan, boil 1.5 cups water (or vegetable broth for more flavor). Once boiling, add rinsed quinoa, reduce heat, cover and simmer for about 15 minutes or until liquid has absorbed.
Customizing: The dressing and flavors are flexible. I keep it simple with red wine vinegar, but you can add fresh lemon juice, Dijon mustard, dried herbs, or fresh herbs for more flavor. Cucumber, olives, or bell pepper are great additions too.
Yield: Recipe makes about 8 cups salad. That's about 5 servings of 1.5 heaping cups. Or you can stretch it to 8 smaller side dish servings that are 1 cup each.
Recipe originally posted April 2014. Updated July 2024.

Nutrition Information

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Calories 270kcal (14%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Potassium 800mg (23%) Fiber 9g (36%) Sugar 2g (4%) Vitamin A 2011IU (40%) Vitamin C 25mg (28%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 5medium bowls

Amount Per Serving

Calories 270 kcal

% Daily Value*

Calories	270kcal	14%
Carbohydrates	32g	11%
Protein	7g	14%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Potassium	800mg	17%
Fiber	9g	36%
Sugar	2g	4%
Vitamin A	2011IU	40%
Vitamin C	25mg	28%
Calcium	54mg	5%
Iron	3mg	17%