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/