Quinoa Avocado Spinach Power Salad

Vegan, gluten-free


1 cup dry quinoa

2 medium avocados

3 oz. baby spinach, more as desired

8 oz. cherry tomatoes

3 green onions (or finely diced red onion)

1-2 cloves garlic (I use 2)

2 Tbsp. red wine vinegar

1/8 tsp. salt


Cook the quinoa according to package directions.*

Meanwhile, roughly chop the spinach and place in a large bowl.

Mince garlic, and add to spinach.

Slice the green onions, halve the cherry tomatoes, and dice the avocado.

When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)

Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.

Add the avocado and lightly toss.

Serve immediately or refrigerate for flavors to blend.

*To cook quinoa, I use a ratio of about 1 cup quinoa to 1 1/2 cups water for fluffier quinoa.

From thegardengrazer.com