Quinoa Avocado Spinach Power Salad
POW! Nutritional punch! Quinoa, tender spinach, and sweet cherry tomatoes join forces with bites of creamy avocado to bring it all together. I find it to be a perfect marriage of filling and energizing. I'm fascinated with the fact that it's so simple, yet the flavors seem so complex as you eat it. My head starts spinning at how many variations there could be. Add some beans for an extra protein punch, change up the veggies, or use fresh lemon juice in the dressing instead of red wine vinegar. Although I probably won't stray too far from this version because my husband raves about how much he loves it. It's our new favorite quinoa dish! Not to mention it makes a rock star take-along cold lunch. Hope you love it too!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- ingredients
- 2 tbsp. olive oil
- 3 green onions
- 1/8 tsp. salt
- 1 cup dry quinoa
- 2 tbsp. red wine vinegar
- 2 medium avocados
- 3 oz. baby spinach
- 8 oz. cherry tomatoes
- {for the dressing}
- 1-2 cloves garlic minced (i use 2)
- Carbohydrate 37.67406 g
- Cholesterol 0 mg
- Fat 113.0187 g
- Fiber 28.1039991903305 g
- Protein 8.87542 g
- Saturated Fat 16.01724 g
- Serving Size 1 1 Recipe (531g)
- Sodium 184.1465 mg
- Sugar 9.57006080966949 g
- Trans Fat 5.18235 g
- Calories 1141 calories
Cook the quinoa according to package directions. Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside. Roughly chop the spinach and place in a large bowl. Slice the green onions, halve the cherry tomatoes, and dice the avocado. When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach. Add the green onions, tomatoes, and dressing. Stir to combine. Add the avocado and lightly toss. Serve immediately or refrigerate to let flavors blend more.
