Easy Quinoa Salad

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I've been addicted to creating quinoa salads ever since I learned how to make it a long time ago. I've created a sizable collection of them over the years thanks to all the ones I've cooked, but I still have a favorite that I'll never tire of eating.

I'll be sharing that recipe with you today. 

Quinoa is really simple to make, full of protein and fiber, and suitable for almost any meal. I enjoy using it in a variety of recipes, but salads are where quinoa really shines!

Cooking Quinoa for Salad

It basically follows the same procedure as usual to prepare quinoa for salad, but I prefer to prepare my quinoa a day in advance, let it cool, and then chill it in the refrigerator overnight before using it in salad the following day.

To prevent the quinoa from heating up the other salad ingredients, prepare it in advance. It is perfectly acceptable to prepare it the same day; simply let it to cool somewhat before consuming. I frequently do this when I'm in a hurry!

Ingredients Needed

  • ½ cup uncooked quinoa
  • 1 cup water
  • ½ cup chopped baby spinach
  • ½ cup chopped cherry tomatoes
  • ⅓ cup diced red onion
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 ripe avocados, chopped or sliced
  • ⅓ cup crumbled feta cheese

Instructions 

  1. Rinse and drain quinoa before cooking. In a saucepan, combine the quinoa and the water, and then bring to a boil. Simmer for 15 minutes with the lid on. With a fork, fluff and allow to cool for 5 to 10 minutes. 
  2. Toss: Combine the cooked quinoa, spinach, tomatoes, red onion, and feta in a medium bowl.
  3. Olive oil, lemon juice, salt, and pepper are whisked together to make the dressing in a small bowl.
  4. Add avocado and dressing: Dressing and avocado pieces are combined slowly. 
  5. Lie back and enjoy: Serve right away or wait a few hours for the salad to chill in the refrigerator. The avocado can be added immediately before serving if refrigerated to avoid browning.
  6. Salad can be kept for 3–4 days in an airtight container.

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