Dive into the world of freshness with our Easy Quinoa Salad – a vibrant medley of nutty quinoa, crisp baby spinach, juicy cherry tomatoes, and creamy avocado, all harmoniously brought together with a zesty lemon and olive oil dressing. Topped with crumbled feta, this salad is not just a feast for the eyes but a celebration of flavors and textures that will leave you craving more. Say hello to a simple, nutritious delight that effortlessly elevates your dining experience.
In our busy lives, finding a recipe that’s both easy and satisfying is a treasure. The Easy Quinoa Salad has become a hero in our kitchen. Picture this: after a long day, the aroma of quinoa simmering on the stove fills the air. The vibrant colors of fresh veggies and the rich green of chopped spinach create a visual treat. The lemony dressing, with a hint of olive oil, ties everything together. And when you toss in creamy avocado chunks and sprinkle crumbled feta on top, it’s a masterpiece ready to be devoured. This salad has become our go-to for quick dinners and healthy lunches, proving that simplicity can indeed be spectacular.
Why This Easy Quinoa Salad:
“Why This Quinoa Salad Deserves a Permanent Spot in Your Recipe Collection”
- Quinoa Nutrient Boost: Packed with protein and essential nutrients, quinoa forms the hearty base of this salad, providing a wholesome foundation for your meal.
- Vibrant Veggie Symphony: The combination of baby spinach, cherry tomatoes, and red onion adds a burst of color, freshness, and a variety of textures to every forkful.
- Creamy Avocado Delight: Ripe avocado chunks bring a creamy and buttery richness, elevating the salad’s texture and taste.
- Feta Finale: The crumbled feta cheese provides a salty kick, turning each bite into a delightful dance of flavors.
- Effortless Elegance: With a simple dressing of lemon juice, olive oil, sea salt, and pepper, this salad proves that elegance doesn’t have to be complicated.
Ingredients:
- ½ cup uncooked quinoa
- 1 cup water
- ½ cup chopped baby spinach
- ½ cup chopped cherry tomatoes
- ⅓ cup diced red onion
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 ripe avocados, chopped or sliced
- ⅓ cup crumbled feta cheese
Instructions:
- Cook Quinoa:
- Rinse and drain quinoa.
- In a saucepan, bring quinoa and water to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
- Fluff with a fork and let cool for 5-10 minutes.
- Toss:
- In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion, and feta.
- Whisk Dressing:
- In a small bowl, whisk together lemon juice, olive oil, sea salt, and ground pepper.
- Add Dressing and Avocado:
- Gently stir in the dressing and avocado chunks.
- Chill and Enjoy:
- Serve immediately or let the salad chill in the fridge for a couple of hours before serving.
- If chilling, add the avocado right before serving to prevent browning.
- Store:
- Store the salad in an airtight container for 3-4 days in the fridge.
Notes: Feel free to customize the salad with additional herbs or your favorite veggies. For extra protein, you can add grilled chicken or chickpeas. Adjust the dressing quantities to suit your taste preferences, and enjoy the simplicity of this delightful and nutritious dish!
