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Quinoa Avocado Salad

Quinoa avocado salad with fresh vegetables and lemon dressing.
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Prep Time 15 minutes
Course Salad
Cuisine Mediterranean-inspired

Ingredients
  

For the Quinoa:

  • 1 cup quinoa
  • 2 cups water chicken stock, or vegetable broth
  • 1/8 teaspoon kosher salt optional

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 small clove garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Salad:

  • 2 cups baby spinach
  • 3 cups cooked quinoa
  • 1 cup cherry tomatoes halved
  • 2 Persian cucumbers diced
  • 3 –4 baby bell peppers thinly sliced
  • 1/2 red onion chopped
  • 1 ripe avocado cubed
  • 1/2 cup feta cheese optional

Instructions
 

  • Rinse quinoa thoroughly, then combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and cook for about 12 minutes until liquid is absorbed. Let rest and fluff with a fork.
  • In a small jar, combine olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper. Shake well to emulsify.
  • In a large bowl, combine spinach, cooked quinoa, tomatoes, cucumbers, peppers, onion, and avocado.
  • Drizzle dressing over the salad and gently toss to combine.
  • Top with feta cheese if desired and serve fresh.
  • This Quinoa Avocado Salad tastes best when freshly tossed and lightly chilled.

Notes

  • Swap feta with vegan cheese for dairy-free option
  • Add grilled chicken for a heartier meal
  • Works great as a meal prep salad for the week