Grape Tomato, Spinach & Avocado Salad with Quinoa.

  • 1
    avocado
  • ½ (5 oz) pkg
    baby spinach
  • 8 fl oz
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • 1 clove
    garlic
  • ½ pint
    grape tomatoes
  • 1
    lime
  • ½ cup
    quinoa
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    ½ cup quinoa
    8 fl oz (1 cup) chicken or vegetable broth
  • 2
    Peel and mince garlic. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.
    1 clove garlic
    ½ small bunch cilantro
  • 3
    In a small bowl, prepare dressing by whisking together garlic, cilantro, oil, lime juice, honey, salt, and pepper. Set aside.
    3 tbsp extra virgin olive oil
    1 lime
    ¼ tsp honey
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 4
    Wash and dry spinach; transfer to a large bowl.
    ½ (5 oz) pkg baby spinach
  • 5
    Wash, halve, and add tomatoes to bowl. Halve and pit avocado; scoop out, medium dice, and add to bowl.
    ½ pint grape tomatoes
    1 avocado
  • 6
    Uncover quinoa and fluff with a fork. Add to bowl and toss salad.
  • 7
    To serve, place salad on a plate and drizzle with dressing. Enjoy!