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Quinoa Salad With Spinach And Avocado Recipe

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Quinoa Salad With Spinach And Avocado Recipe

Serve up this wonderful summertime salad on its own, over fresh arugula or on top of mixed greens.

Add chopped cooked chicken or shrimp and sprinkle with crumbled low-fat feta, if desired.

Quinoa Salad With Spinach And Avocado Recipe
Prep Time: Cook Time:


  • 1 cup uncooked quinoa
  • 2 cups water
  • Dash sea salt
  • 1/4 cup plus 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 3 cups fresh baby spinach
  • 1/2 cup fresh basil leaves
  • 1 avocado, seeded and diced
  • 1 large tomato, diced

Yield: 6

Nutrition Facts (Per Serving)

Calories per serving: 255

Fat per serving: 16

Carbs per serving: 24

Protein per serving: 5.3

Sugar per serving: 2


  1. Cook quinoa according to package directions. Fluff with a fork; remove from heat and let cool.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, mustard, and pepper. Set aside.
  3. In a food processor pulse spinach and basil 4 times or until lightly chopped.
  4. In a large bowl, combine quinoa and spinach mixture. Toss with the balsamic mixture, mixing well. Add avocado and tomato and serve at room temperature or chilled.

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