Ingredients

The following ingredients have 6 Servings
  • 1 cup dry quinoa (rinsed and drained)
  • 2 cups roughly chopped baby spinach
  • 1 cup grape or cherry tomatoes (quartered)
  • 1 cup diced cucumber
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 2 Tablespoons red wine vinegar
  • 1/4 cup lemon juice
  • 1/3 cup avocado oil (or olive oil)
  • 2 teaspoons maple syrup (or honey)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup sliced almonds (optional)
  • 1-2 ripe avocados (chopped (optional))

Instruction

  • Cook quinoa: Cook quinoa in water, according to package directions. Let cool.
  • Stir: In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
  • Make dressing: In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
  • Add dressing: Pour dressing over quinoa salad and toss to combine. Top with almond slices, if using.
  • Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. Add avocado (if using), just before serving. Salad will keep up to 3-4 days in the fridge.