Description
A vibrant and nutritious salad made with quinoa and fresh vegetables, perfect for lunch or as a side dish.
Ingredients
- ½ cup uncooked quinoa
- 1 cup water
- ½ cup chopped baby spinach
- ½ cup chopped cherry tomatoes
- ⅓ cup diced red onion
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 ripe avocados (chopped or sliced)
- ⅓ cup crumbled feta cheese
Instructions
- Rinse and drain the quinoa to remove the natural coating that can make it taste bitter.
- Combine the rinsed quinoa and water in a saucepan. Bring to a boil over medium heat.
- Reduce the heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water has been absorbed.
- Fluff the quinoa with a fork and let it cool for 5-10 minutes.
- Combine the cooked quinoa, chopped spinach, cherry tomatoes, diced red onion, and crumbled feta cheese in a large bowl.
- Whisk together the lemon juice, olive oil, sea salt, and ground pepper in a small bowl.
- Stir the dressing into the salad mixture along with the chopped avocado.
- Serve immediately or let the salad chill in the fridge for a couple of hours.
- Store any leftovers in an airtight container in the fridge for 3-4 days.
Notes
Use fresh ingredients for the best flavor. Add avocado right before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean