Garden Veggie Quinoa Salad with Lemon Vinaigrette
Recipe type: Salads and Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ⅓ cup extra virgin olive oil.
  • 3 tbsp lemon juice.
  • ½ tsp grated lemon zest.
  • 1 tsp agave nectar.
  • 1 tbsp Dijon mustard.
  • ¼ tsp salt.
  • pinch cayenne pepper.
  • ½ cup quinoa
  • 3 cups packed baby spinach.
  • ½ cup cherry or grape tomatoes(halved)
  • ½ small avocado diced.
  • 1 mini cucumber diced.
  • ½ orange or red bell pepper diced.
  1. In a large bowl whisk together olive oil, lemon juice, agave nectar, lemon zest, Dijon mustard salt and pepper. Store in fridge until ready to use. ( Make ahead: Refrigerate in air tight container for up to 3 days, mix well before serving.)
  2. Cook the quinoa as per package instructions, drain excess water and spread cooked quinoa on cookie sheet and let it cool.
  3. Chop baby spinach roughly.
  4. Take a large bowl and add quinoa and dressing; toss them gently to coat.
  5. Add spinach, tomatoes, cucumber, peppers and avocado mix gently.
  6. Serve cool.
Nutrition Information
Calories: 138.4 Fat: 8.6 g Saturated fat: 1.0 g Unsaturated fat: 6.0 g Carbohydrates: 13.8 g Sugar: 0.8 g Sodium: 138.3 mg Fiber: 2.3 g Protein: 3.0 g Cholesterol: 0.0 g
Recipe by Natural Fitness Diet at