Easy Quinoa Spinach Avocado Power Salad Recipe
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.
- 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
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
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).