Ingredients
Dressing
- 1/4 cup olive oil
- 1 clove minced garlic
- 2 tablespoons lemon juice (from 1 large lemon)
- 1 tablespoon golden balsamic or red vinegar
- 1 teaspoon pure maple syrup (can substitute honey)
- Kosher salt and black pepper, to taste
Salad
- 2 cups cooked quinoa
- 2 cups fresh spinach leaves, chopped
- 1 cup chopped cucumber
- 1 cup halved grape or cherry tomatoes
- 1 large avocado, pitted, peeled, and chopped
- 2 green onions, sliced
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, minced garlic, lemon juice, golden balsamic or red vinegar, and pure maple syrup or honey. Season with kosher salt and freshly ground black pepper to taste. Set this dressing aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa, chopped spinach leaves, chopped cucumber, halved grape or cherry tomatoes, chopped avocado, and sliced green onions. Gently toss the ingredients to combine them evenly.
- Dress the Salad: Drizzle the prepared dressing over the quinoa and vegetable mixture. Gently stir until everything is evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately for the freshest flavor.
Notes
- Cook quinoa according to package instructions prior to preparing the salad; quinoa can be cooked in advance and refrigerated.
- For extra protein, consider adding chickpeas or grilled chicken.
- Use ripe avocado to ensure a creamy texture.
- This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- The dressing can be customized with different vinegars or citrus juices for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
