Quinoa Avocado Salad
A light, refreshing, and protein-rich salad featuring quinoa, fresh vegetables, and creamy avocado, tossed in a zesty lemon vinaigrette. Perfect for quick lunches, healthy dinners, or meal prep, this salad is full of fiber, good fats, and vibrant flavors.
Equipment
- 1 medium saucepan
- 1 Large salad bowl
- 1 fork (for fluffing quinoa)
- 1 jar with lid (for dressing)
- 1 knife and cutting board
Ingredients
For the Quinoa:
- 1 cup tricolor quinoa or white/red/black quinoa
- 2 cups water vegetable broth, or chicken stock
- ⅛ teaspoon kosher salt optional
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove minced
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad:
- 2 cups baby spinach rinsed and drained
- 3 cups cooked quinoa
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers peeled and diced
- 3 –4 small colorful bell peppers thinly sliced (or 1 large bell pepper)
- ½ red onion chopped (about ½ cup) or 3 scallion stalks
- 1 ripe avocado diced
- ½ cup crumbled feta cheese optional; can use mozzarella or queso fresco
Instructions
- Prepare the Quinoa: Start by rinsing 1 cup of tricolor quinoa under cold running water in a fine-mesh sieve. This removes the natural bitterness from the quinoa’s coating. Transfer the rinsed quinoa to a medium saucepan, then add 2 cups of water, vegetable broth, or chicken stock for more flavor. Optionally, add ⅛ teaspoon of kosher salt. Place the saucepan over high heat and bring the liquid to a gentle boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 12 minutes, or until the liquid is fully absorbed. Turn off the heat and allow the quinoa to rest, covered, for 5–10 minutes. After resting, fluff the grains gently with a fork to separate them, creating light, airy quinoa perfect for the salad.
- Make the Lemon Vinaigrette Dressing: While the quinoa is cooking, prepare the dressing to enhance the salad’s flavor. In a small jar with a lid, combine ¼ cup of olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 small minced garlic clove, ½ teaspoon of Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Secure the lid tightly and shake vigorously until the ingredients emulsify into a smooth, zesty dressing. Taste and adjust the seasoning if necessary, adding a bit more salt or lemon juice according to your preference.
- Prepare the Vegetables: Wash and drain 2 cups of baby spinach thoroughly to remove any dirt or grit. Pat dry with a paper towel or use a salad spinner for best results. Cut 1 cup of cherry tomatoes in half, dice 2 Persian cucumbers into small, uniform cubes, and slice 3–4 small baby bell peppers thinly (or 1 large bell pepper if preferred). Chop ½ cup of red onion finely or slice 3 scallion stalks into thin rounds. For the avocado, carefully cut it in half, remove the pit, scoop out the flesh, and cut into small cubes. Preparing vegetables in even sizes ensures each bite of the salad is balanced and visually appealing.
- Assemble the Salad Base: In a large salad bowl, layer the prepared vegetables and quinoa. Start with the 2 cups of baby spinach as the base, then add the 3 cups of cooked, fluffed quinoa. Scatter the cherry tomatoes, diced cucumbers, sliced bell peppers, and chopped onion evenly over the top. Add the cubed avocado carefully to avoid mashing it, and finally sprinkle ½ cup of crumbled feta cheese or your preferred alternative. Arranging ingredients thoughtfully helps with both presentation and taste.
- Add the Dressing: Drizzle the prepared lemon vinaigrette evenly over the salad ingredients. Pour slowly and in multiple spots rather than in one large stream to ensure that every bite gets a touch of flavor. Use a large spoon or salad tongs to gently fold the salad. Turn the ingredients carefully from the bottom up, ensuring that the avocado remains intact and the dressing coats all components evenly. The goal is a light toss that preserves the salad’s texture while blending flavors harmoniously.
- Taste and Adjust: After tossing, taste a small portion of the salad. Adjust seasonings if needed by adding a pinch of salt, a bit more pepper, or a splash of lemon juice. This step ensures the flavors are vibrant and balanced before serving.
- Serve and Enjoy: The Quinoa Avocado Salad can be served immediately while the quinoa is still slightly warm for a comforting, cozy salad. Alternatively, it can be chilled in the fridge for 15–30 minutes for a refreshing, cool salad experience. Serve in individual bowls or on a large platter for family-style dining. Garnish with extra crumbled cheese or fresh herbs like parsley or cilantro if desired. This salad pairs beautifully with grilled proteins, roasted vegetables, or stands alone as a wholesome, satisfying meal.
Notes
- Serve warm or cold: This quinoa salad is versatile and can be enjoyed warm right after cooking the quinoa or chilled for a refreshing experience. For best flavor when serving cold, cook the quinoa a day ahead.
- Meal prep friendly: You can prepare most of the ingredients in advance. Keep chopped vegetables and cooked quinoa separate in airtight containers, then assemble just before eating to maintain freshness, especially the avocado.
- Make it vegan: Simply omit the feta cheese or replace it with a plant-based alternative to keep the salad fully vegan without compromising flavor or texture.
- Customize vegetables: Feel free to swap or add seasonal vegetables like roasted zucchini, corn, or radishes to keep the salad vibrant and tailored to your taste.
- Adjust dressing: Taste the lemon vinaigrette before tossing. You can increase lemon juice for extra tang, or add a pinch of honey or maple syrup for subtle sweetness.
