Quinoa Avocado Spinach Power Salad
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5 medium bowls
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Calories
270 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Vegan, gluten-free
Quinoa Avocado Spinach Power Salad
Description
This salad starts by cooking quinoa until tender and fluffy, then mixing it immediately with fresh spinach and minced garlic to gently wilt the greens and soften raw garlic’s sharpness. Grape tomatoes and sliced green onions add brightness and crunch, while diced avocado lends creaminess and a rich texture. The dressing uses red wine vinegar and salt to balance the flavors without overpowering the natural ingredients.
The salad’s versatility allows it to be served warm shortly after mixing, at room temperature, or chilled as a refreshing side or light main dish. The combination of protein-rich quinoa and nutrient-dense vegetables offers a balanced and satisfying option.
Adaptations include adding herbs or different vegetables like cucumber or olives to suit taste preferences. The recipe yields about eight cups, which can be portioned into several side servings or fewer larger ones for a main.
Ingredients
- 1 cup quinoa uncooked, white
- 2 avocado medium
- 3 oz. baby spinach
- 1 pint grape tomatoes about 8-10 oz, or cherry tomatoes
- 3 green onions (or finely diced red onion)
- 2 Tbsp. red wine vinegar
- 1-2 cloves garlic
- 1/8 tsp. salt
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
- Cook quinoa with a ratio of 1 cup quinoa to 1.5 cups water for fluffier results.
- Rinse quinoa before cooking to remove bitterness.
- Toss quinoa with spinach and garlic while quinoa is hot to gently wilt spinach and mellow garlic flavor.
- The dressing is flexible; additional lemon juice, Dijon mustard, or herbs may be added to customize the flavor.
- Salad yields about 8 cups, which can serve 5 servings at 1.5 cups or 8 smaller 1 cup servings.
- This salad can be served warm, at room temperature, or chilled.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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