Quinoa Avocado Power Salad Recipe
And green onions with a light red wine vinaigrette.
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Ingredients
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Salad Base
Vinaigrette Dressing
Method
Prepare the Salad Base
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Prepare Vegetables
While the quinoa is cooking, chop the avocado, slice the green onions, halve the cherry tomatoes, and dice the cucumber. Set all the chopped vegetables aside.
- 3
Combine Salad Ingredients
In a large mixing bowl, combine the cooked quinoa (cooled to room temperature), avocado, green onions, cherry tomatoes, cucumber, and spinach. Toss gently to mix the ingredients without mashing the avocado.
Make the Vinaigrette
- 4
Mix Dressing Ingredients
In a small bowl or jar, combine 3 tablespoons of red wine vinegar, 5 tablespoons of olive oil, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk or shake well until the dressing is emulsified.
- 5
Dress the Salad
Drizzle the vinaigrette over the mixed salad ingredients and toss gently to coat everything evenly with the dressing.
Serve
- 6
Plate the Salad
Divide the quinoa avocado power salad among serving plates or bowls. Serve immediately for the best flavor and texture.
