Description
A nutrient-packed power salad made with quinoa, fresh spinach, creamy avocado, and a light lemon dressing. Perfect as a healthy lunch or dinner.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 4 cups fresh spinach, chopped
- 1 large avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked and water is absorbed. Let cool.
- In a large bowl, combine chopped spinach, diced avocado, cherry tomatoes, red onion, and cooled quinoa.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese if using, and serve immediately or refrigerate until ready to eat.
Notes
- For added protein, top with grilled chicken or chickpeas.
- To keep avocado fresh, add it just before serving.
- This salad can be made ahead and stored in the fridge for up to 2 days.