August 4, 2015

Quinoa Salad with Avocado, Cherry Tomatoes and Feta

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This quinoa salad with avocado, cherry tomatoes and feta is a healthy salad – perfect for anytime of the year.  It’s light, flavorful and filling.  
 
Quinoa Salad with Avocado, Cherry Tomatoes and Feta | Green Valley Kitchen
This salad is made with quinoa, which is full of protein and fiber and has a subtle nutty flavor. Next, add creamy avocado, sweet cherry tomatoes, salty feta and crunchy walnuts. Everything is tossed with fresh baby spinach and a zesty white wine vinaigrette.  An easy, tasty salad that’s perfect for lunch or dinner.

 

Quinoa Salad with Avocado, Cherry Tomatoes and Feta | Green Valley Kitchen

One of the things I’m trying to do is keep cooked quinoa on hand in the fridge. Having a large bowl of cooked quinoa in the fridge makes it easy to add a healthy whole grain to your salad. Technically quinoa is a seed but I think most people think of it as a grain – at least I know I do.   Having quinoa precooked means you can whip this salad up in no time at all.

Quinoa Salad with Avocado, Cherry Tomatoes and Feta | Green Valley Kitchen

I’m happy to eat a salad everyday and this quinoa salad with avocado, cherry tomatoes and feta is one of my new favorites.  So if you’re looking for a colorful, healthy salad why not give this one a try.

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Quinoa Salad with Avocado, Cherry Tomatoes and Feta

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★★★★★

5 from 1 reviews

This quinoa salad with avocado, cherry tomatoes and feta is a healthy, fresh salad that is light, flavorful and filling.

  • Author: Geraldine
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Salad

Ingredients

Scale
  • Salad
  • 1 1/2 cups cooked quinoa (Cook as per package instructions)
  • 1 avocado – diced
  • 1 1/2 cups cherry tomatoes – sliced in half or quarters
  • 2 oz feta cheese – diced
  • 4 cups baby spinach – roughly chopped
  • 2 tbs red onion – minced
  • 1/2 cup of walnuts
  • Dressing
  • 4 tbs olive oil
  • 2 tbs white wine vinegar
  • 1/2 tsp honey
  • 1/2 tsp dijon mustard
  • 8 twists of pepper from a pepper mill
  • Pinch of salt

Instructions

  1. Cook quinoa as per package instructions. Let cool slightly when done.
  2. Roughly chop spinach and add to a large bowl.
  3. Dice avocado into a medium dice and add to the bowl.
  4. Slice cherry tomatoes into half or quarters (depending on size) and add to the bowl.
  5. Dice feta cheese and add to the bowl.
  6. Mince red onion and add to the bowl.
  7. Add cooked quinoa and walnuts to the bowl.
  8. Whisk olive oil, white wine vinegar, honey, dijon mustard, black pepper and salt together.
  9. Toss salad with dressing and serve.

Notes

1. Make sure to rinse your quinoa before you cook it.
2. After cooking the quinoa, drain off any left over liquid using a fine mesh sieve.
2. The easiest way to cool your quinoa quickly is to spread it out onto a baking sheet.
3. Give your spinach a rough chop, this make it much easier to eat.

Nutrition

  • Serving Size: 1
  • Calories: 486
  • Sugar: 4.5 g
  • Sodium: 277 mg
  • Fat: 39 g
  • Saturated Fat: 7 g
  • Carbohydrates: 28 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 15 mg

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Quinoa salad with avocado, cherry tomato and feta | Green Valley Kitchen

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39 comments on “Quinoa Salad with Avocado, Cherry Tomatoes and Feta”

  3. Jenny

    I will be making this again! I eyeballed the salad ingredients and used a lot more quinoa to make it a more filling meal.

    Reply ↓
  4. Giovanna

    I had a dinner party today and you salad was part of the menu…
    Not a leaf was left!!!
    I received only compliments about it.
    Thank for sharing it.

    Reply ↓
  5. Angel

    Loved this recipe, the dressing is perfect. I’m not allowed to eat raw spinach due to thyroid problems but regular mixed greens came alive and shined in the mix just fine. So lovely, especially the tiny hint of minced red onions. Used Trader Joe’s tri-color quinoa and it was perfect. Thank you for the wonderful meal!

    Reply ↓
  6. Netta

    hello, this salad looks awesome and will definitely make it.. Can you substitute kale for the spinach? I have so much growing in my garden, just wondering if kale will alter the taste

    thank you

    Reply ↓
    1. Geraldine Post author

      Hi Netta – Kale will definitely change the taste – but it should still be good. I would definitely slice the kale very thinly and then toss the dressing over the kale and massage the kale to soften it before adding the other ingredients. Let the kale and the dressing sit while you make the quinoa – that should help soften it up as well. Hope it works out well for you.

      Reply ↓
  9. Kait @ Our Foodie Appetite

    This looks so delicious and your photography is beautiful. I love any salad that includes quinoa because it gives it that little boost of protein that it needs sometimes! We will definitely be following along on your blog =)

    Reply ↓
    1. Geraldine Post author

      Hi Kait – thanks so much for stopping by and leaving such a nice comment – I appreciate it! Just checked out your blog and saw your lovely wedding photos – happy anniversary!

      Reply ↓
  10. Cheyanne @ No Spoon Necessary

    This is THE perfect salad for summer! Healthy, light and FULL of delicious flavor! I try to always keep cooked quinoa in the fridge too, because you are so right- it is perfect to add to so many things! I have some in the fridge now, and I KNOW what I will be making with it next! This scrumptiousness! Cheers and thanks for sharing the YUM!

    Reply ↓
  13. Izzy

    That is such a great idea to keep some cooked quinoa on hand! I just ran out of quiona the other day and keep forgetting to buy more until it is dinner time and I want some quinoa! This salad looks so flavorful and colorful 🙂

    Reply ↓
  16. Julia | Orchard Street Kitchen

    This is one perfect summer salad, Geraldine! Love your idea to cook quinoa in one big batch every week. I’ve often thought of doing that, but never seem to get around to it. Now I have this salad as inspiration! And gorgeous photos, by the way!

    Reply ↓
    1. Geraldine Post author

      Hey Julia – definitely try keeping some cooked quinoa in the fridge – it makes it super easy to whip up a salad – especially if you’re bringing lunch to work and you’re in a rush in the morning (like I usually am).

      Reply ↓
  18. Traci | Vanilla And Bean

    It’s face plant time… right into my computer screen! Your photography is lookin good my dear! Are those tomatoes from your garden? This is just gorgeous, Geraldine and so nourishing. Love your tip regarding quinoa in the fridge. What a fabulous, yet simple idea. Tomatoes are just comin in up here and I can’t get enough! Thank you for this, Geraldine.

    Reply ↓
    1. Geraldine Post author

      Hey Traci! My tomatoes are coming in fast and furious – but I didn’t use them in this recipe. I’m growing black cherry tomatoes this year but they don’t photograph very well since they are a dark brown color – but they are really delicious – I think they are my favorite cherry tomato yet. Thanks for the photography compliments!

      Reply ↓
  19. CakePants

    This combines pretty much all of my favorite salad ingredients! I love that you added walnuts. I’ve been trying to keep pre-cooked quinoa in the fridge lately too, but (in an unexpected twist) my boyfriend keeps eating it all!

    Reply ↓

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