If you’re looking for salad inspiration, then we’ve got just the thing for you. This quinoa salad recipe with lemon vinaigrette is just as nutrient-packed as your typical mixed greens but delivers way more pizzazz and flavor.
Finding different ways to dress up leafy greens can become difficult if eating salad is a routine part of your diet. Quinoa is an easy way to mix things up by adding some texture, flavor, and interest to your greens.
In this quinoa salad recipe, we use quinoa, cherry tomatoes, cucumber, red onion, spinach, and avocados to deliver healthy nutrients in one bowl of flavorful goodness. These ingredients get tossed with each other and dressed in a light and tangy lemon vinaigrette.
The vinaigrette is a healthier way to dress a salad, compared to creamy dressings like Ranch dressing or Caesar dressing. It’s also versatile enough to be paired with a multitude of salads, so if you make a batch of the dressing, you can save it for other salads as well.
You can also prep this salad (minus the avocado) ahead of time if you are meal prepping. Simply mix the salad ingredients together, then refrigerate the salad in an airtight container next to a side of prepped and jarred vinaigrette. Before serving, you can just dice up the avocado and mix it in with the dressing.
Prepare your quinoa according to the package instructions; typically 10 to 15 minutes.
While the quinoa cooks, prepare your dressing. To a jar, add the red wine vinegar, dijon mustard, oregano, garlic, a pinch of salt, and a pinch of pepper. Whisk everything together. While whisking, stream in the olive oil. Add the lemon juice and whisk again to combine. Put the lid on the jar and store in the refrigerator until ready to use.
Pour the cooked quinoa into a bowl and let it slightly cool for a minute or two. Add the prepped veggies and chopped cilantro to the bowl and toss everything to combine.
Take the dressing out of the fridge and give it a good shake. Pour the dressing over the salad, then toss again to evenly coat all the ingredients in the dressing. Garnish with feta cheese crumbles before serving.
If you won't be consuming the entire salad in one day, or you're meal prepping, only pour dressing on the amount of salad you will be eating that day, then store the salad and vinaigrette separately. You should only add enough avocado for your serving, as well. Refrigerate the unchopped/unused avocado and store until you're ready to use it.