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Grape Tomato, Spinach & Avocado Salad with Quinoa.

  • 2
  • 1 (5 oz) pkg
    baby spinach
  • 16 fl oz
    chicken or vegetable broth
  • 1 small bunch
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 2
  • 1 cup
    black pepper
    extra virgin olive oil
  • 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.
    1 cup quinoa
    16 fl oz (2 cups) 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.
    2 cloves garlic
    1 small bunch cilantro
  • 3
    In a medium bowl, prepare dressing by whisking together garlic, cilantro, oil, lime juice, honey, salt, and pepper. Set aside.
    6 tbsp extra virgin olive oil
    2 limes
    ½ tsp honey
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Wash and dry spinach; transfer to a large bowl.
    1 (5 oz) pkg baby spinach
  • 5
    Wash, halve, and add tomatoes to bowl. Halve and pit avocados; scoop out, medium dice, and add to bowl.
    1 pint grape tomatoes
    2 avocados
  • 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!