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Quinoa Spinach Salad with Avocado

  • Author: Sandra Flegg
  • Total Time: 30 minutes
  • Yield: 6 servings


Chopped spinach, tomatoes, cucumbers, red onion, currants and avocado combine with healthy quinoa are tossed in a light lemon juice and olive oil dressing for this bright salad.


2 cups cooked quinoa

2 cups fresh spinach, chopped

1 tomato, diced

1/2 cup red onion, chopped

1 avocado, chopped

1/4 cup feta cheese, crumbled

1/4 cup dried currants

1 clove minced garlic

2 tbsp. olive oil

2 tbsp. lemon juice

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper


1. Place quinoa in sieve and rinse well under cold water.  

2. 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. 

3. Chop spinach, tomatoes, red onion, avocado, and cucumber. 

4. Mince garlic and combine with other chopped veggies. 

5. Add currants to vegetable mixture along with the cooked quinoa and feta cheese. 


6. In a mason jar or glass bowl, mix lemon juice, olive oil, salt and pepper. Whisk well to mix all ingredients.

7. Pour dressing over quinoa and vegetables and mix well.  

8. Chill at least 30 minutes before serving. 

Salad may be kept in refrigerator for up to three days. 


Variations: Substitute raisins or dried cranberries for the currants 

You will be left with one cup of cooked quinoa which can be added to the salad as well if you prefer a higher ratio of quinoa in your salad. 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salads
  • Method: One-Pot
  • Cuisine: American


  • Serving Size:
  • Calories: 256
  • Sugar: 5.8 g
  • Sodium: 169 mg
  • Fat: 13.8 g
  • Saturated Fat: 2.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 29.3 g
  • Fiber: 5.8 g
  • Protein: 6.6 g
  • Cholesterol: 5.6 mg

Keywords: summer