Description

A quick and nutritious power salad packed with quinoa, fresh spinach, creamy avocado, and a tangy lemon vinaigrette. Perfect as a light lunch or a wholesome side dish.

Ingredients

Units Scale

1 cup quinoa, rinsed
2 cups water
2 cups fresh spinach, chopped
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Let it cool.
In a large bowl, combine the chopped spinach, avocado, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
Add the cooked quinoa to the salad bowl and pour the dressing over the top.
Toss everything gently until well combined and serve immediately or chilled.

Notes

You can substitute spinach with kale or arugula.
For extra protein, add chickpeas or grilled chicken.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 2g
Sodium: 150mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg