1 cup uncooked quinoa
8 ounces fresh cherry tomatoes, halved
1 large cucumber, chopped
¼ cup red onion, finely chopped
5 ounces fresh spinach, roughly chopped
2 large ripe avocados, pit removed and chopped
¼ or 1 bunch fresh cilantro, finely chopped, optional and to taste
1/3 cup Feta Cheese, optional and to taste
4 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ cup olive oil
1 lemon (2-3 tablespoons fresh lemon juice)
Salt and pepper
Cook quinoa according to package directions. Fluff and set aside to cool.
Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, ½ teaspoon salt (or to taste), and ¼ teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the vegetables.
In a large bowl, add in all the vegetables and quinoa. Remove the dressing from the fridge and shake it well and then pour over the salad. Toss the salad and then tip with feta cheese, if desired. Enjoy immediately.
*Note: If you aren’t planning on finishing this salad all in one day, keep the dressing separate from the salad and only dress what you will be eating. Also, only prep the amount of avocados to what you’ll be eating that day.