Salads

Spinach, Avocado, and Quinoa Salad with Thai Dressing

Melinda Leonard
August 04, 2014
3

The combination of textures and tastes in this nutrition packed light summer salad will have your family begging for more!

2
• Baby Spinach

• 2 cups chilled cooked quinoa*
• ½ cup chopped cucumber
• ¼ cup chopped red onion
• ½ cup chopped red bell pepper
• 1 avocado chopped or sliced as desired

• 2 tablespoons peanut oil
• ¼ cup fruit juice ( I prefer raspberry juice)
• ½ tablespoon lime juice
• ¼ cup sweet chili sauce


* I cook quinoa in my rice maker and keep it in the fridge to be used over several days. For all types of quinoa the ratio is 1 cup quinoa, 2 cups water, and 1 teaspoon peanut oil.
Place a bed of baby spinach on salad plates (1-2 cups per plate, as desired). Combine the quinoa, cucumber, red onion and bell pepper in a bowl, tossing them until mixed. You can either include avocado as...
See the full directions on my site
Nutritions

Calories
1422

Sodium
379mg
15% DV

Fat
52g
80% DV

Protein
60g
120% DV

Carbs
172g
58% DV

Fiber
28g
112% DV
Rice/Grains Dairy-Free Lunch American Mixed Vegetarian

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