Quinoa and Spinach Salad with Avocado Vinaigrette

Tips & Tricks:

• 🔪 Skip steps with knife if you completed any prep ideas! This entire dish can be made ahead!
• 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
• 🐓 If you would like more protein in this salad, make extra chicken salad. FYI: quinoa has 6 grams of protein in 3/4 cup of cooked quinoa!
• 🥒 This salad is a perfect base to add your favorite veggies, or leave out any suggested veggies in the recipe! Just be sure to adjust your grocery list.

Ingredients:

• 1 cup quinoa
• 8 cups spinach
• 1 cucumber
• 1 pint cherry tomatoes
• 1 small red onion

[DIY Avocado Vinaigrette]

Directions:

1. 🔪 Cook Quinoa (this can be done up to 3 days ahead)
1. Cook quinoa according to package instructions.
2. Optionally Crisp Quinoa
1. Add the cooked quinoa to a parchment-lined baking sheet in a thin layer and let it air dry for about 10 minutes.
2. Place the baking sheet in a preheated 375 degree oven and bake until slightly golden, about 25 minutes.
3. Store in an airtight container in a cool dry place for up to 5 days.
2. Veg Prep
1. Clean, dry, and remove thick stems from spinach (if needed).
2. Slice cucumber into 1/4 inch thick half or quarter moons.
3. Halve tomatoes, if desired.
4. Thinly slice red onion into half or quarter moons.
3. Build Salads
1. Place spinach in meal prep containers if making ahead.
2. Top with cucumber, tomatoes, and red onion.
3. Serve with avocado vinaigrette or your favorite dressing and top with crispy quinoa.
4. Note: If you're not crisping the quinoa, you can top the make ahead salads with cooled quinoa and store in the refrigerator.