This vibrant and flavorful salad is completely gluten-free and packed with nutritious ingredients. It features creamy avocado, juicy tomatoes, crunchy cucumbers, protein-rich quinoa, and a bright lemon-herb vinaigrette. It’s a satisfying and healthy meal or side dish that everyone can enjoy.
Instructions:
Prepare the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.
Cook the quinoa: Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear. Combine the rinsed quinoa with water in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is cooked through. Remove from heat and let it cool slightly.
Assemble the salad: In a large bowl, combine the cooked quinoa, spinach, tomatoes, cucumber, avocado, and red onion.
Dress and serve: Pour the desired amount of dressing over the salad and toss gently to coat. Serve immediately or chill for later.
Tips:
For extra flavor, toast the quinoa in a dry skillet for a few minutes before cooking.
Feel free to substitute your favorite gluten-free grains like millet or brown rice instead of quinoa.
To add some crunch, top the salad with toasted sunflower seeds or pumpkin seeds.
Ingredients:
For the dressing:
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
½ cup uncooked quinoa
1 cup water
5 ounces baby spinach
1 cup cherry tomatoes, halved
1 cup chopped cucumber
1 ripe avocado, diced
½ cup chopped red onion
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