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Quinoa Avocado Spinach Power Salad
4.8 from 75 votes

Quinoa Avocado Spinach Power Salad

Quinoa Avocado Spinach Power Salad mixes cooked fluffy quinoa with baby spinach, grape tomatoes, green onions, and ripe avocado, tossed in a simple dressing of red wine vinegar, garlic, and salt. The salad combines fresh, crisp vegetables with creamy avocado and hearty quinoa, served warm, room temperature, or chilled for a versatile, nutrient-rich dish.

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

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

    Cup of Yum
  1. 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.)
  2. Meanwhile, roughly chop the spinach. Place it in a large mixing bowl.
  3. Mince garlic and add to spinach.
  4. Halve or quarter the tomatoes, slice green onions, and dice avocado.
  5. 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.)
  6. Then add the tomatoes, green onions, red wine vinegar, and salt. Stir to combine.
  7. 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

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%)

Nutrition Facts

Serving: 5 medium bowls

Amount Per Serving

Calories 270

% 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.