Bright, simple, and irresistibly flavorful, this recipe turns everyday ingredients into a weeknight showstopper.
Quick to prepare, adaptable to dietary needs such as celiac disease or gluten-free menu, and perfect for sharing, it balances texture and freshness with bold seasoning.
Follow a few smart tips and you’ll have a memorable meal that’s easy, satisfying, and delightfully wholesome.
Equipment: Must-haves
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Mixing bowls (small and medium)
- Small container with a lid
- Large pan
- Spatula or wooden spoon
- Stove
Equipment: Nice-to-haves
- Lemon squeezer
- Baking sheet with rim
- Wire cooling rack
Ingredients
- 3 cups cooked quinoa or 1 cup uncooked and 1 3/4 water or broth (do not use broth for the vegetarian variation)
- 3 tbsp extra virgin olive oil
- 1/2 lemon juice
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1 medium avocado, peeled and cut into chunks
- 18 medium multicolored or red cherry tomatoes, cut in two
- 3/4 cup feta, crumbled
- 1 1/2 cup baby spinach, chopped
Instructions
- Cook quinoa if needed: Rinse the quinoa under cold water. Tip into a saucepan, cover with water, and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a wide bowl to cool.
- Mix dressing: In a small container with a lid, combine the oil, lemon juice, and vinegar with salt. Close the lid and shake well.
- Chop spinach, crumble feta, peel and cut avocado, half cherry tomatoes.
- Once the quinoa has cooled, mix it with the dressing and all the rest of the ingredients.
- Taste and adjust seasoning if needed: add more salt and/or lemon juice.
- Chill the salad in the fridge for about 30 min.
- Serve!
What Else You Should Know
Choose the freshest produce and high-quality olive oil — they make a big flavor difference with minimal effort.
Taste and adjust seasoning as you cook rather than only at the end.
If prepping ahead, keep the dressing and the salad separate until serving to retain texture. Leftovers refrigerate well for 2–3 days.
Conclusion
This vibrant quinoa salad proves that simple steps create standout results.
Fresh produce, balanced acidity, and creamy elements come together for a dish that’s naturally gluten-free, vegetarian, nourishing, and crowd-pleasing.
Ideal for meal prep or entertaining, it delivers bright flavor, satisfying texture, and effortless reliability in every chilled, refreshing bite served.