Spinach Avocado Quinoa Salad

1 cup quinoa
1 tablespoon avocado oil
1/4 teaspoon salt
1 tablespoon apple cider vinegar
2 cups baby spinach leaves, washed and dried
1/4 cup diced orange bell peppers
1/4 cup halved grape or cherry tomatoes
2 tablespoons thinly sliced red onions
1 cup creamy avocado yogurt dressing
Savory Parmesan granola

Thoroughly rinse the quinoa under cold water for 2 minutes and drain. Heat the avocado oil to a medium saucepan over medium-high heat. Add the quinoa and cook, stirring constantly, for 1 minute to toast.

Pour in 2 cups of water and the salt and bring to a boil. Once boiling, turn the heat to low and cover. Cook for 15 minutes.

Remove from the heat and let the quinoa stand for 5 minutes. Drizzle in the apple cider vinegar and fluff the quinoa with a fork. Transfer to a bowl and allow to cool in the refrigerator until chilled through.

Place the spinach leaves in a large bowl. Top with the chilled quinoa, bell peppers, tomatoes, and the red onions. Spoon the avocado dressing over the top. Toss, sprinkle with Parmesan granola, and serve.


Makes 2-3 servings.

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