Quinoa Avocado Spinach Salad with Grapes

Name: Quinoa Avocado Spinach Salad with Grapes
Total time: 25 min
Yield: 1 serving
Cuisine: American
Ingredients: 50 g of Quinoa; 300 mL of Water; 1 Bay Leaf; 60 g of Black Grapes; 0.5 Avocado; 0.25 tsp of Black Pepper; 0.25 tsp of Cumin; 0.25 tsp of Paprika; 0.25 tsp of Turmeric; 1 tsp of Apple Cider Vinegar; 0.5 tbsp of Extra Virgin Olive Oil; 70 g of Fresh Spinach; 10 g of Mixed Seeds

Vegan

Dairy-Free

Eggs-Free

Nuts-Free

Gluten-Free

Nutrients

Nutrient	Grams	RDA
Carbs	51.4g	17.1%
of which Sugars	10g	11.1%
Fats	27.1g	41.8%
of which Saturates	3.6g	18%
Proteins	13g	28.2%
Fibers	14g	56%

Nutrients Proportions

carbs 49%
sugars 9%
fats 26%
saturates 3%
proteins 12%
fibers 13%

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If you are looking for a vegan salad which also packs a lot of proteins and important nutrients then our quinoa avocado and spinach salad is perfect for you!

You see, when it comes to preparing a balanced vegan meal, it’s important to include a good amount of proteins. Unlike most of the plant-based sources of proteins, quinoa provides all the essential amino acids and thus can be used as a source of complete proteins in vegan meals.

To help you to pack a healthy yet satisfying lunch salad, we have boosted this recipe with sweet black grapes and a detox dressing made with pepper, cumin, paprika, and turmeric mixed with apple cider vinegar.

Apple cider vinegar is yet another weight loss diet powerhouse as it helps to lower blood sugars and burn fats.

This quinoa salad is packed with fibres, antioxidants and healthy omega-3 fats from the avocado. All of this under 400 kcal, which is less than what a full balanced meal should have (500 kcal, for a typical 2000 kcal/day diet). And it also boasts healthy omega-3 fats from the avocado. Yum!

For more diet-based or allergen-specific recipes, check out our fast and easy Smart Search Tool.

Ingredients

Print Recipe

Quinoa	50 g
Water	300 mL
Bay Leaf	1
Black Grapes	60 g
Avocado	0.5
Black Pepper	0.25 tsp
Cumin	0.25 tsp
Paprika	0.25 tsp
Turmeric	0.25 tsp
Apple Cider Vinegar	1 tsp
Extra Virgin Olive Oil	0.5 tbsp
Fresh Spinach	70 g
Mixed Seeds	10 g

step 1

Add water, quinoa, and bay leaves in a saucepan, and bring to the boil. Now reduce the heat and simmer for 15 minutes.

Drain the cooked quinoa, remove the bay leaves, and set it aside to cool down.

step 2

Cut the black grapes in half and slice the avocado, setting them aside for later (1).

Prepare the salad dressing in a small bowl, by blending black pepper, cumin, paprika, and turmeric with the apple cider vinegar and extra virgin olive oil (2).

step 3

Prepare one bowl for each serving and layer the ingredients in. Start with the spinach leaves, continue with the quinoa, and then with the avocado and grapes we cut earlier.

Finish it off with the salad dressing and with a sprinkle of mixed seeds.

Enjoy!

Foodacious Tips

Dip the avocado slices in lemon juice to prevent them from browning.
If you can't find them, you can replace grapes with blueberries, which are also lower in sugar.
Use a mix of seeds or just one type, if you prefer. Ground flaxseeds are an excellent choice for an omega-3 boost.