Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 
  • Toss: In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion and feta.
  • Whisk dressing: In a small bowl whisk together lemon juice, olive oil, salt and pepper.
  • Add dressing and avocado: Gently stir in dressing and avocado chunks. 
  • Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. If chilling, you can add the avocado right before serving to prevent browning.
  • Store: Store salad in an airtight container for 3-4 days in the fridge.