Quinoa salad

Quinoa Salad

Quinoa Avocado Spinach Salad

Eat this vegan, gluten-free quinoa salad dish warm or prepare ahead and serve chilled.  A wonderful way to add a tasty, healthy dish to the lunch or dinner menu.  Try some of your own variations, or the one’s shown at the end of the recipe.  This is hearty enough to be eaten alone as a main meal, or to be used as a side dish or snack.

Quinoa Salad Ingredients

  • 1 cup dry quinoa
  • 1 medium avocados
  • 3 oz. baby spinach
  • 8 oz. cherry tomatoes
  • 3 green onions

{For the dressing}

  • 1-2 cloves garlic, minced (I use 2)
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil (omit for oil-free)
  • 1/8 tsp. salt


  1. Cook the quinoa according to package directions.
  2. Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside.
  3. Roughly chop the spinach and place in a large bowl.
  4. Slice the green onions, halve the cherry tomatoes, and dice the avocado.
  5. When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
  6. Add the green onions, tomatoes, and dressing. Stir to combine.
  7. Add the avocado and lightly toss.
  8. Serve immediately or refrigerate to let flavors blend more.


  • Add some beans for extra protein
  • Change to or add some of your other favorite vegetables
  • Use fresh lemon juice in the dressing instead of red wine vinegar.


Makes 4 servings.

FLT servings per portion:

  1. Grain serving:  1
  2. Fat serving:  2
  3. Category 1 Vegetables:  2 or 3 depending on how much you have added

Recipe modified from and photo from the Garden Grazer.


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