Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
Toss: In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion, and feta.
Whisk dressing: In a small bowl whisk together lemon juice, olive oil, salt, and pepper.
Add dressing and avocado: Gently stir in dressing and avocado chunks.
Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple of hours before serving.
If chilling, you can add the avocado right before serving to prevent browning. Salad can be stored in an airtight container for 3-4 days in the fridge.
☑️ Gluten-Free ☑️ Vegetarian
⊝ Calories - 320 ⊝ Fat - 23g ⊝ Total Carbs - 23g⊝ Protein - 8g
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.