In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Lemony Quinoa, Avocado and Spinach Salad

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

Quinoa salad 1

Serves 2.


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.

Serve immediately.

Quinoa avocado salad


(Photos by Launie Kettler)

One thought on “Lemony Quinoa, Avocado and Spinach Salad”

  1. Rawan says:

    I didn’t used to have those on hand a lot, but last night I made a quinoa/tomato stew and tesosd in chickpeas. No meat, but lots of protein

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