Sprouted Quinoa Avocado Spinach Salad

Served for dinner or as a side dish, sprouted quinoa avocado spinach salad is a great way to put together a dish that looks impressive without much effort to make. It’s perfect for someone who doesn’t care for quinoa because the dressing mellows out its distinctive taste. My husband said he never enjoyed this ‘grain’ until he tried this salad. Beautiful, studded with plenty of vegetables to keep a mom happy, it has no processed ingredients whatsoever. I use sprouted quinoa but regular kind also works well.

quinoa avocado spinach salad

HOW TO MAKE SPROUTED QUINOA AVOCADO SPINACH SALAD

Ingredients
1 cup sprouted quinoa (regular quinoa is fine too)
2 cups water
1/2 teaspoon salt
3 cups baby spinach, more or less as you prefer
1 avocado, diced
1/2 red bell pepper, chopped
1/4 red onion, chopped
1 cup grape tomatoes, halved
1 medium cucumber, chopped (I don’t always use it)
2-3 tablespoons crumbled feta cheese
Dressing
1/4 cup olive or avocado oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
Salt and pepper to taste

Instructions
In a small sauce pan, combine 1 cup sprouted (or regular) quinoa with 2 cups water and 1/2 teaspoon salt. Bring to boil, reduce to simmer, and cook for 15 minutes, or until all liquid is absorbed. Transfer to mixing bowl.
While the quinoa is cooling down, prepare the dressing by whisking all Dressing ingredients in a small bowl.
To the bowl with quinoa, add the rest of the ingredients except for feta cheese.
Toss everything well; transfer to serving dish and sprinkle with feta cheese.

Quinoa Avocado Spinach Salad
 
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Sprouted quinoa avocado spinach salad is beautiful to look at and easy to make. Healthy, with no processed ingredients, it can be served as dinner or as a side dish.
Author:
Recipe type: salad
Ingredients
  • 1 cup sprouted quinoa (regular quinoa is fine too)
  • 2 cups water
  • ½ teaspoon salt
  • 3 cups baby spinach, more or less as you prefer
  • 1 avocado, diced
  • ½ red bell pepper, chopped
  • ¼ red onion, chopped
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, chopped (I don't always use it)
  • 2-3 tablespoons crumbled feta cheese
  • Dressing
  • ¼ cup olive or avocado oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
Instructions
  1. In a small sauce pan, combine 1 cup sprouted or regular quinoa with 2 cups water and ½ teaspoon salt. Bring to boil, reduce to simmer, and cook for 15 minutes, or until all liquid is absorbed. Transfer to mixing dish.
  2. While the quinoa is cooling down, prepare the dressing by whisking all Dressing ingredients in a small bowl.
  3. To the bowl with quinoa, add the rest of the ingredients except for feta cheese.
  4. Toss everything well; transfer to serving dish and sprinkle with feta cheese.

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