Quinoa Spinach Salad


Special Diet Notes: Quinoa Spinach Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.

For nut-free quinoa spinach salad, omit the dairy-free feta or try tofu feta.

Quinoa Spinach Salad
For salad:
  • ½ cup uncooked quinoa
  • 1 cup water
  • 2 chopped tomatoes (Roma chop well)
  • ½ cup chopped spinach
  • ¼ cup finely chopped green onion
  • 1 avocado sliced
  • ⅓ cup dairy-free feta cheese
For dressing:
  • 2 tablespoons lemon juice
  • 2 tablespons olive oil
  • ¼ teaspoon salt
For salad:
  1. Rinse and drain quinoa. In a small pan bring water to a boil and add quinoa. Reduce heat and cook about 15 minutes until water is absorbed.
  2. Place cooked quinoa in a bowl. Stir in tomatoes, spinach, and onion.
For dressing:
  1. Combine lemon juice, olive oil, and salt.
  2. Toss dressing with the salad. Arrange avocados on 4 plates. Divide the salad and place on top of avocados. Sprinkle with “feta” and serve.
Sunergia makes a soy-based feta “cheese,” but if you are unable to find it, try making your own!

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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