Avocado-Tomato-Spinach-Quinoa Salad

By Angelika Hanna

This summer salad is plant-based, vegan, gluten-free, and oil-free. A tasty, refreshing, and healthy delight.

Recipe:

Prep Time: 10 min

Cook Time: 15 min

Cool Time: 15 min

Total Time: 40 min

Yield: 4 servings

Cuisine: Vegan World Cuisine

Author: Angelika Hanna / Zest4Food

Ingredients:

  • 1 1/2 cups of cooked quinoa
  • 2 medium avocados, diced
  • 1 cup of baby spinach, chopped
  • 2 fresh medium-sized tomatoes, diced
  • 3 green onions, cut in rings
  • 1/4 red onion, finely chopped
  • Some fresh peas out of the husk (optional)
  • Parsley, chopped (I used the flat-leaved Italian)

For the dressing:

  • 3 tbsp red wine vinegar
  • Kosher salt, to taste

Instructions:

  1. Rinse and cook the quinoa following the package instructions. Let cool off.
  2. In a large mixing bowl, place the vegetables (except for the avocado.)
  3. In a small bowl, mix together red wine vinegar and salt.
  4. Add the cooled quinoa.
  5. Add the dressing.
  6. Stir to combine. Add the avocado last, and incorporate it carefully into the salad (you don’t want to smash it.)
  7. Refrigerate the salad to let the flavors blend.

Enjoy!

3 thoughts on “Avocado-Tomato-Spinach-Quinoa Salad

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