I was tempted to put “superfood” in the title, but y’all are smart enough to know that, of course. Quinoa+spinach+avocados is going to make a very healthy salad.
But this is also loaded with lemon and dill.
So, it’s not only good for you – it’s also very, very, good. Hello pretty, simple and delicious lunch! (Or breakfast. I love a good salad in the morning.)
Lemony Quinoa Avocado and Spinach Salad
1 cup quinoa, rinsed
2 cups low-sodium vegetable or chicken broth
½ teaspoon kosher salt
1 large tomato, diced
1 avocado, diced
1 handful of baby spinach, roughly chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 ½ teaspoons dried dill
Place the rinsed quinoa, broth and salt in a small saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes. If some of the broth remains, cook uncovered for 3 minutes, or simply drain off the liquid.
Stir in the diced tomato, avocado and spinach.
In a small bowl whisk together the olive oil, lemon juice and dill.
Dress the quinoa salad with the vinaigrette.
(Photos by Launie Kettler)