A fresh, flavourful salad that is quite filling as is, but add chicken if you'd really like to make a meal of it. Parts of this salad can be made ahead of time, but it is best enjoyed shortly after being dressed and assembled. You can prep all the veggies (minus the avocado), quinoa, and dressing ahead of time and store them separately in the fridge.
Course Salad
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 313kcal
Ingredients
1cupuncooked quinoa
8cherry tomatoes, halved
1large cucumber, chopped
1/4cupred onion, finely chopped
5ouncesspinach, roughly chopped
2large, ripe avocados, chopped
1/4 bunch of fresh cilantro
1/2cup feta
Dressing:
4tbspred wine vinegar
2tbspdijon
1tspdried oregano
1clove garlic
1/2 cup olive oil
2-3tbspfresh lemon juice
salt and pepper
Instructions
Cook the quinoa according to package directions. Fluff and set aside to cool.
Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, salt and pepper together in a small bowl. Slowly add the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Store in the fridge while prepping the vegetables.
In a large bowl, add in all the prepped veggies and quinoa. Add dressing and top with feta cheese.