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Easy Quinoa Salad Recipe

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3.9 from 32 reviews

This easy quinoa salad is a healthy and refreshing side dish featuring cooked quinoa mixed with fresh spinach, cherry tomatoes, red onion, creamy avocado, and tangy feta cheese, all tossed in a simple lemon and olive oil dressing. Perfect for quick meal prep or a light accompaniment to any meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Quinoa Base

  • ½ cup uncooked quinoa
  • 1 cup water

Vegetables & Cheese

  • ½ cup chopped baby spinach
  • ½ cup chopped cherry tomatoes
  • ⅓ cup diced red onion
  • 2 ripe avocados, chopped or sliced
  • ⅓ cup crumbled feta cheese

Dressing

  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper

Instructions

  1. Cook Quinoa: Rinse and drain the quinoa thoroughly. In a medium saucepan, combine the quinoa with 1 cup of water and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook for 15 minutes until the water is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Let it cool for 5-10 minutes before using. This can be prepared up to 1-2 days ahead of time.
  2. Combine Salad Ingredients: In a large bowl, mix the cooked and cooled quinoa with the chopped baby spinach, cherry tomatoes, diced red onion, and crumbled feta cheese, tossing gently to combine all ingredients evenly.
  3. Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, sea salt, and ground pepper until well combined and emulsified.
  4. Toss Salad with Dressing and Avocado: Gently pour the dressing over the salad and stir to coat. Then fold in the chopped or sliced avocado carefully to avoid mashing.
  5. Serve or Chill: Serve the salad immediately for the best texture and flavor, or chill it in the refrigerator for a couple of hours before serving to let the flavors meld. If chilling, add the avocado just before serving to prevent it from browning.
  6. Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

  • To prevent avocado browning, add the avocado just before serving if chilling the salad.
  • This salad can be made in advance for easy meal prep; quinoa can be cooked and cooled up to 2 days ahead.
  • Feel free to substitute feta with goat cheese or omit for a dairy-free version.
  • Adjust salt and lemon juice to taste depending on your preference.
  • Use fresh lemon juice for the best flavor in the dressing.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/easy-quinoa-salad-recipe/