Avocado Quinoa Salad Recipe
In the summer, there’s an abundance of picnics and barbecues and tables filled with an array of chopped fruits, desserts, and potato salads all surrounded by family and loved ones. Summer is the season to spend the most time outdoors, and what better way than with a healthy quinoa salad at the center of that table? Bringing this salad for your next get-together will not only blow your guests away, but it will help give you energy for the games and activities too! The best part? If you’re a gardener like I am, you can grab some of the ingredients right from your back yard!
2 to 3 cups of fresh spinach
2 avocados (pitted and sliced)
1 cup quinoa (cooked and cooled)
1 to 1½ cups of cherry tomatoes (halved)
1 cucumber (chopped)
¼ to ½ cup red onion (chopped)
½ cup feta or crumbled goat cheese
½ cup extra virgin olive oil (or plain olive oil)
⅓ cup balsamic vinegar
1 salt and pepper (for taste)
1 small handful fresh cilantro (optional)
- Cook quinoa per package directions, set aside to completely cool.
- Combine all ingredients for the dressing in a small bowl and set aside.
- Combine quinoa, tomatoes, cucumber, red onion, and feta in a large bowl. Lightly toss in avocado and spinach; avoid mushing the ingredients together.
- Pour in dressing and toss all together. Serve immediately.
** Tip: To ensure freshness, make this salad for the day you plan to eat it, otherwise keep avocado and dressing separate until ready to serve.
Serves 8 (halve recipe for 4).