Quinoa Salad with Avocado Ready in 15 Minutes

Ready in just 15 minutes, this quinoa salad with avocado is hearty, filled with healthy and nutritious ingredients, and topped with a homemade lemon dressing.

Quinoa has numerous virtues, and if you haven't added it to your diet yet, here's a salad that will make you greatly appreciate this ingredient.

Enjoy as a main dish or as a side dish!

Ingredients

Salad

• 1 cup (250 ml) of uncooked quinoa
• 8 oz (227 g) of fresh cherry tomatoes, halved
• 1 large cucumber, chopped
• 1/4 cup (65 ml) of red onion, finely chopped
• 5 oz (142 g) of fresh spinach, coarsely chopped
• 2 large ripe avocados, pitted, chopped
• 1/4 of 1 bunch of fresh cilantro, or to taste
• 1/3 cup (85 ml) of feta cheese, or to taste

Dressing

• 4 tablespoons (60 ml) of red wine vinegar
• 2 tablespoons (30 ml) of Dijon mustard
• 1 teaspoon (5 ml) of dried oregano
• 1 clove of garlic, minced
• 1/2 cup (125 ml) of olive oil
• 2-3 tablespoons (30-45 ml) of fresh lemon juice
• Salt and pepper, to taste

Preparation

Cook the quinoa according to the package instructions. Fluff it and let it cool.

While the quinoa is cooling, prepare the dressing. Whisk together the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon of salt (or to taste), and 1/4 teaspoon of pepper (or to taste) in a small bowl. 

Slowly add the olive oil to the vinegar mixture while whisking vigorously. Add the lemon juice and whisk again. 

Image source: Screenshot from Youtube / Chelsea's Messy Apron

Pour into a jar and store in the refrigerator while preparing the vegetables.

Halve the cherry tomatoes, chop the cucumber (with or without the peel), finely chop a quarter of a red onion, and coarsely chop the fresh spinach.

Image source: Screenshot from Youtube / Chelsea's Messy Apron

Remove the pits from the avocados and chop the flesh. 

Image source: Screenshot from Youtube / Chelsea's Messy Apron

Finely chop the cilantro if desired.

In a large bowl, add all the vegetables and the quinoa. 

Remove the dressing from the refrigerator and shake well, then pour over the salad. 

Image source: Screenshot from Youtube / Chelsea's Messy Apron

Toss the salad, then garnish with feta cheese if desired.

Serve immediately.

Notes:

If you don't consume this salad in one day or plan to eat it the next day, it is advisable to keep the dressing separate and use only what you need. This way, the ingredients won't get too soggy from being soaked in the dressing the following day.

Avocados tend to soften quickly. You can prepare the salad in advance and wait until serving to add the avocado pieces.

The use of regular mustard is not recommended for the dressing.