Avocado Spinach Quinoa Salad with Lemon Vinaigrette
Avocado Spinach Quinoa Salad with Lemon Vinaigrette
Ingredients
For the Quinoa
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 1/4 teaspoon salt
For the Salad
- 5 ounces baby spinach
- 2 avocado, ripe, diced
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, medium, diced
- 1/4 red onion, small, thinly sliced
- 15 ounces canned chickpeas, rinsed and drained
For the Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the uncooked quinoa, water (or vegetable broth), and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed.
⏱️ 20 min
- 2
Fluff and cool quinoa: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa gently with a fork. Transfer the quinoa to a large bowl or baking sheet to cool slightly while you prepare the other ingredients.
⏱️ 5 min
- 3
Prepare the salad vegetables: While the quinoa cools, dice the ripe avocados and medium cucumber. Halve the cherry tomatoes. Thinly slice the small red onion. Rinse and drain the canned chickpeas thoroughly.
⏱️ 10 min
- 4
Make the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup, minced garlic, 1/2 teaspoon of salt, and freshly ground black pepper until the dressing is well emulsified and thoroughly combined.
⏱️ 5 min
- 5
Assemble the salad: In a large mixing bowl, combine the slightly cooled quinoa, baby spinach, diced avocado, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and drained chickpeas.
⏱️ 3 min
- 6
Dress and serve: Pour the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until all the ingredients are evenly coated with the dressing. Serve immediately, or cover and chill in the refrigerator for up to 2 hours for flavors to meld.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Spinach Quinoa Salad with Lemon Vinaigrette
Ingredients
For the Quinoa
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 1/4 teaspoon salt
For the Salad
- 5 ounces baby spinach
- 2 avocado, ripe, diced
- 1 1/2 cups cherry tomatoes, halved
- 1 cucumber, medium, diced
- 1/4 red onion, small, thinly sliced
- 15 ounces canned chickpeas, rinsed and drained
For the Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the uncooked quinoa, water (or vegetable broth), and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed.
⏱️ 20 min - 2
Fluff and cool quinoa: Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the quinoa gently with a fork. Transfer the quinoa to a large bowl or baking sheet to cool slightly while you prepare the other ingredients.
⏱️ 5 min - 3
Prepare the salad vegetables: While the quinoa cools, dice the ripe avocados and medium cucumber. Halve the cherry tomatoes. Thinly slice the small red onion. Rinse and drain the canned chickpeas thoroughly.
⏱️ 10 min - 4
Make the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup, minced garlic, 1/2 teaspoon of salt, and freshly ground black pepper until the dressing is well emulsified and thoroughly combined.
⏱️ 5 min - 5
Assemble the salad: In a large mixing bowl, combine the slightly cooled quinoa, baby spinach, diced avocado, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and drained chickpeas.
⏱️ 3 min - 6
Dress and serve: Pour the prepared lemon vinaigrette over the salad ingredients. Gently toss everything together until all the ingredients are evenly coated with the dressing. Serve immediately, or cover and chill in the refrigerator for up to 2 hours for flavors to meld.
⏱️ 2 min