Quinoa Salad

Marina Segal




  • 3 cups lightly salted water
  • 1 1/2 cups quinoa, rinsed and drained
  • 1/2 cup diced red onion
  • 1 can (14 oz/400 g) sliced hearts of palm, well-drained
  • 2 cups cherry tomatoes, halved
  • 1 1/2 cups chopped fresh spinach
  • 1 ripe avocado



  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice (preferably fresh)
  • 2 Tbsp honey
  • 2 cloves garlic, minced (about 1 tsp)
  • 1 tsp kosher salt
  • freshly ground black pepper



  1. Bring water to a boil in a medium saucepan over high heat. Add quinoa; reduce heat. Simmer, covered, for 15 minutes or until tender. Remove from heat; let stand, covered, for 5 minutes. Flu! quinoa with a fork. Transfer to a large serving bowl; let cool.
  2. Add onion, hearts of palm, tomatoes, and spinach to quinoa.
  3. Dressing: Combine ingredients for dressing in a glass jar; seal tightly, and shake well.
  4. Shortly before serving, peel, pit, and dice avocado. Add avocado and dressing to quinoa mixture; toss gently to combine. Adjust seasonings to taste. Serve chilled or at room temperature



This recipe was taken from: http://www.kitchenartcanada.com/