Easy Quinoa Salad
Total Time
10 mins
Prep Time
10 mins
Rating
4.57 out of 5 stars
(205)
Ingredients
6
- 1/4 cup olive oil
- 1 clove minced garlic
- 2 tablespoons lemon juice (1 large lemon)
- 1 tablespoon golden balsamic vinegar or champagne vinegar
- 1 teaspoon pure maple syrup or honey
- Kosher salt and black pepper to taste
- 2 cups cold cooked quinoa
- 2 cups fresh spinach leaves, chopped
- 1 cup chopped cucumber
- 1 cup halved grape or cherry tomatoes
- 1 large avocado, pitted, peeled, and chopped
- 2 green onions, sliced
- Kosher salt and black pepper to taste
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Preparation
Step 1
First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt, and pepper. Set aside.
Step 2
In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.
Step 3
Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.
Step 4
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Chef's notes
This quinoa salad is vegan and gluten-free. It can be made a main dish by adding shredded chicken, chickpeas, or white beans.
The salad is best the day it's made, but leftovers are good the next day too. The lemon in the dressing prevents the avocado from browning.
If meal-prepping, add the avocado and dressing when ready to eat.
