This Easy Quinoa Spinach Avocado Power Salad is a fresh, nutrient-dense dish that’s perfect for a light lunch, meal prep, or a hearty side. It combines fluffy quinoa, creamy avocado, crisp spinach, and juicy tomatoes with a simple, zesty dressing. The mix of flavors and textures makes this salad both satisfying and refreshing—ideal for a quick health boost.

Why You’ll Love This Recipe

Packed with nutrients – loaded with protein, fiber, and healthy fats.
Quick and easy – ready in under 30 minutes with minimal prep.
Great for meal prep – holds up well in the fridge for a few days.
Naturally gluten-free and vegan – fits a variety of dietary needs.
Light yet filling – perfect for lunch or a side dish to any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Quinoa (uncooked)
Baby spinach, chopped
Avocados, diced
Cherry or grape tomatoes, halved
Green onions or red onion, thinly sliced
Red wine vinegar or lemon juice
Garlic, minced
Salt
Optional: black pepper, olive oil, fresh herbs (parsley, cilantro, basil)

directions

Cook the quinoa: Rinse 1 cup of quinoa under cold water. Combine with 1½ cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat, let it sit for 5 minutes, then fluff with a fork and allow to cool slightly.
Prep the veggies: While the quinoa cooks, halve the tomatoes, dice the avocados, slice the green onions, and chop the spinach.
Toss the base: In a large bowl, mix the warm quinoa with chopped spinach and minced garlic. The residual heat helps slightly wilt the spinach and mellow the garlic.
Add the mix-ins: Add the tomatoes, green onions, vinegar or lemon juice, and salt. Toss to combine.
Gently fold in avocado: Add the diced avocado last to keep it from mashing. Taste and adjust seasoning if needed.
Serve: Enjoy warm, at room temperature, or chilled.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add protein: Try grilled chicken, chickpeas, tofu, or a soft-boiled egg.
Boost the veggies: Add cucumber, shredded carrots, or roasted red peppers.
Make it spicy: Add a dash of chili flakes or diced jalapeño.
Try different greens: Swap spinach with arugula or kale.
Add crunch: Top with sunflower seeds, slivered almonds, or crushed nuts.
Cheesy option: Crumble in some feta or goat cheese for extra flavor.

storage/reheating

Storage: Store in an airtight container in the fridge for up to 3 days.
Avocado tip: For the freshest flavor, add avocado just before serving if storing ahead.
Reheating: Best served cold or at room temperature. No reheating necessary.

FAQs

Can I use pre-cooked quinoa?

Yes, using pre-cooked quinoa will save time and works perfectly in this recipe.

Is this salad good for meal prep?

Absolutely—just store the avocado separately if prepping more than a day ahead.

Can I use frozen spinach?

Fresh spinach is best for texture, but thawed frozen spinach (squeezed dry) can work in a pinch.

Can I make this salad ahead of time?

Yes, prep all ingredients and mix just before serving, especially the avocado.

What type of quinoa is best?

White quinoa is the mildest and fluffiest, but red or tri-color adds more texture and a nuttier flavor.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free.

Can I add dressing?

The vinegar (or lemon juice) acts as a light dressing, but feel free to drizzle with olive oil or your favorite vinaigrette.

How do I keep the avocado from browning?

Toss the avocado in a little lemon juice before adding, or store separately until ready to eat.

Can I serve this warm?

Yes, it’s delicious slightly warm or at room temperature.

What pairs well with this salad?

Grilled chicken, salmon, a veggie burger, or even soup are great companions.

Conclusion

This Easy Quinoa Spinach Avocado Power Salad is a clean, nourishing, and delicious way to eat healthy without sacrificing flavor. It’s perfect for lunches, quick dinners, or as a vibrant side dish. With so many ways to customize it, this salad is one you’ll come back to again and again.

Easy Quinoa Spinach Avocado Power Salad Recipe

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This quinoa spinach avocado power salad is a light, refreshing, and nutrient-packed meal that comes together in under 30 minutes. With fluffy quinoa, creamy avocado, baby spinach, and a zesty lemon vinaigrette, it’s perfect as a side dish or a satisfying vegetarian main.

Author: Beth
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: salad
Method: No Bake/No Cook
Cuisine: American

Ingredients

Scale

For the Salad:

1 cup uncooked quinoa
2 cups water or vegetable broth
2 cups baby spinach, chopped
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup crumbled feta cheese (optional)
2 tablespoons sunflower seeds or pumpkin seeds
Salt and pepper, to taste

For the Dressing:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, minced
Salt and black pepper, to taste

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Instructions

Rinse quinoa under cold water. In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
In a small bowl, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper until smooth.
In a large bowl, combine cooked quinoa, chopped spinach, avocado, cherry tomatoes, red onion, and feta (if using).
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle with seeds and season to taste with salt and pepper. Serve immediately or chill for later.

Notes

Add grilled chicken or chickpeas for extra protein.
Swap feta for goat cheese or leave it out for a dairy-free version.

Keeps well in the fridge for 2–3 days (add avocado right before serving for best texture).