Easy Quinoa Salad Recipe

4.57 from 205 votes

Recipe from Two Peas and Their Pod

This easy quinoa salad combines fresh spinach, tomatoes, cucumber, avocado, and green onion with a simple lemon dressing for a light and nutritious meal. It's a quick, protein-packed dish that's perfect for lunch, dinner, or meal prep.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: avocado, cucumber, quinoa, spinach, tomato

Servings:

Calories: 225kcal

Equipment

Salad Bowl (I use this Williams Sonoma bowl for large salads and entertaining)

Ingredients

For the Dressing:

1/4 cup olive oil
1 clove minced garlic
2 tablespoons lemon juice, 1 large lemon
1 tablespoon golden balsamic or champagne vinegar (can use red wine vinegar)
1 teaspoon pure maple syrup (can use honey)
Kosher salt and black pepper, to taste

For the 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

First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.
In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.
Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.

Notes

Storing: Store the salad in an airtight container in the fridge for up to 5 days. If you are meal prepping, you can wait to add the avocado. You can also store the dressing separate or add a little more when serving to freshen it up.

Variations: Swap the spinach for arugula or kale. You can also add cooked shredded chicken or chickpeas. Add your favorite nuts for a crunch! Feel free to add feta cheese, goat cheese, or Parmesan cheese! You can also add fresh herbs like basil, parsley, or cilantro!

Nutrition