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

Serves 2.

Ingredients:

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

Instructions:

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.

(Photos by Launie Kettler)