Description
A delightful and nutritious quinoa salad packed with colorful vegetables, healthy fats, and tangy feta cheese, perfect for any occasion.
Ingredients
- 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
- Begin by rinsing and draining the quinoa under cold water to remove its natural coating, called saponin, which can have a bitter taste.
- Next, add the rinsed quinoa and 1 cup of water to a saucepan. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer, cover the pan, and let it cook for about 15 minutes or until the quinoa is fluffy and the water has been absorbed.
- After cooking, fluff the quinoa with a fork and allow it to cool for 5-10 minutes.
- In a large bowl, combine the cooked quinoa, chopped spinach, cherry tomatoes, diced red onion, and crumbled feta cheese.
- In a separate small bowl, whisk together the lemon juice, olive oil, sea salt, and ground pepper to create a simple dressing.
- Gently stir the dressing into the salad mixture, then fold in the avocado chunks.
- Serve the salad immediately, or for a more refreshing experience, let it chill in the fridge for a couple of hours.
- Store any leftovers in an airtight container in the fridge for 3-4 days.
Notes
Rinse quinoa to remove bitterness. Adjust lemon juice and olive oil to taste. It’s best served chilled after allowing flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean