Quinoa Spinach Salad With Avocado Food

SPINACH QUINOA SALAD

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Cool.
• Top spinach with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Pour dressing (or toss) over salad right before serving.

QUINOA SPINACH SALAD WITH AVOCADO

Steps:

• Place quinoa in sieve and rinse well under cold water.
• Combine 1 cup of quinoa with 2 cups of water and bring to a boil. Cover and reduce heat to low. Simmer for 15 to 18 minutes or until water has been absorbed. Remove from heat and set aside.
• p id="instruction-step-3">3. Chop spinach, tomatoes, red onion, avocado, and cucumber.
• id="instruction-step-4">4. Mince garlic and combine with other chopped veggies.
• id="instruction-step-5">5. Add currants to vegetable mixture along with the cooked quinoa and feta cheese. Dressing
• d="instruction-step-6">6. In a mason jar or glass bowl, mix lemon juice, olive oil, salt and pepper. Whisk well to mix all ingredients.
• d="instruction-step-7">7. Pour dressing over quinoa and vegetables and mix well.
• ="instruction-step-8">8. Chill at least 30 minutes before serving. Salad may be kept in refrigerator for up to three days.

AVOCADO QUINOA POWER SALAD RECIPE BY TASTY

Steps:

• In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
• Refrigerate the quinoa for 20 minutes.
• Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
• Add the lemon juice, olive oil, salt, and pepper, and mix well.
• Enjoy!

TUNA, AVOCADO & QUINOA SALAD

Steps:

• Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
• Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
• Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.

RED QUINOA AND AVOCADO SALAD

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
• Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.