• 1 cup dry quinoa
  • 2 medium avocados
  • 3 oz. baby spinach
  • 8 oz. cherry tomatoes
  • 3 green onions

{For the dressing}

  • 1-2 cloves garlic, minced
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • 1/8 tsp. salt


  • Cook the quinoa according to package directions.
  • Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside.
  • Roughly chop the spinach and place in a large bowl.
  • Slice the green onions, halve the cherry tomatoes, and dice the avocado.
  • When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
  • Add the green onions, tomatoes, and dressing. Stir to combine.
  • Add the avocado and lightly toss.
  • Serve immediately or refrigerate to let flavors blend more.