Looking for a fresh, protein-packed salad that satisfies and energizes? Try this Quinoa Spinach Salad with Avocado & Eggs! Loaded with healthy fats, fiber, and essential nutrients, this salad is as flavorful as it is nourishing.
Whether you’re enjoying it for lunch, dinner, or a protein-rich snack, this salad is ready in 20 minutes and perfect for meal prepping. Let’s get started!
Ingredients
- 2 large eggs
- 1/2 cup cooked quinoa
- 1 cup fresh baby spinach
- 1/2 avocado, sliced
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Step-by-Step
Step 1: Cook the Quinoa
Cook quinoa according to package instructions. Fluff with a fork and let it cool slightly.
Step 2: Boil the Eggs
Bring a pot of water to a boil. Gently lower in the eggs and cook for 7 minutes for jammy yolks. Transfer to an ice bath and peel.
Step 3: Prep the Salad Base
In a large bowl, layer baby spinach and cooled quinoa.
Step 4: Add Avocado and Eggs
Slice avocado and eggs. Arrange on top of the spinach and quinoa.
Step 5: Dress and Season
Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper, and optional red pepper flakes.
Step 6: Serve and Enjoy
Toss gently and enjoy immediately!
Variations
- Vegan Option: Replace eggs with roasted chickpeas or crispy tofu.
- Extra Veggies: Add cherry tomatoes, cucumbers, or bell peppers for color and crunch.
- Herb Boost: Top with fresh parsley, cilantro, or basil for a burst of flavor.
- Nutty Crunch: Add toasted almonds or pumpkin seeds for extra texture.
Cooking Note
- Egg Consistency: Adjust boil time for your preferred yolk texture – 6 minutes for soft yolk, 9 minutes for firm.
- Ripe Avocado: Use a ripe avocado for creamy texture and rich flavor.
- Meal Prep Friendly: Cook quinoa and eggs in advance for easy assembly.
Serving Suggestions
This Quinoa Spinach Salad with Avocado & Eggs is satisfying on its own but also pairs beautifully with crusty bread, pita, or a light soup for a complete meal.
Storing Tips for the Recipe
- Leftovers: Store undressed salad components separately in airtight containers for up to 3 days.
- Reheating: No need to reheat – enjoy this salad cold or at room temperature.
- Meal Prep: Make quinoa and eggs ahead to streamline busy weekday lunches.
Timing
Prep Time 5 minutes
Cooking Time 15 minutes
Total Time 20 minutes
Yield 2 servings
Nutritional Information (Per Serving)
Calories 390 kcal
Protein 16 g
Sodium 280 mg
Healthier Alternatives for the Recipe
- Lower Calorie: Use less olive oil or skip avocado slices.
- More Protein: Add grilled chicken or smoked salmon.
- Low Carb: Replace quinoa with cauliflower rice or shredded cabbage.
- Extra Fiber: Add more leafy greens like kale or arugula.
Common Mistakes to Avoid
- Overcooking Eggs: Keep a timer to avoid rubbery whites and chalky yolks.
- Soggy Spinach: Dress just before serving to keep the greens crisp.
- Unripe Avocado: Check for ripeness to ensure creamy, flavorful bites.
- Not Seasoning Well: Taste and adjust salt and pepper to bring out the fresh flavors.
Conclusion
There you have it – a Quinoa Spinach Salad with Avocado & Eggs that’s wholesome, quick, and absolutely delicious! Perfect for busy weekdays or a nutritious weekend treat.
We’d love to see how yours turned out! Tag us in your photos and share your experience.
Frequently Asked Questions (FAQs)
Q: Can I use a different grain?
A: Absolutely! Brown rice, barley, or farro work beautifully here.
Q: How do I get perfectly jammy eggs?
A: Boil for 7 minutes and transfer to an ice bath right away for soft, jammy yolks.
Q: Can I make it vegan?
A: Yes! Skip the eggs and add chickpeas or crispy tofu instead.
Quinoa Spinach Salad with Avocado & Eggs
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A refreshing, protein-packed salad featuring quinoa, creamy avocado, vibrant spinach, and jammy eggs. Ready in just 20 minutes!
Ingredients
2 large eggs
1/2 cup cooked quinoa
1 cup fresh baby spinach
1/2 avocado, sliced
1 tbsp olive oil
1 tsp fresh lemon juice
Salt and pepper to taste
Optional: red pepper flakes for heat
Instructions
1. Cook quinoa according to package instructions. Fluff and let cool.
2. Bring a pot of water to a boil. Add eggs and cook for 7 minutes. Transfer to an ice bath and peel.
3. In a large bowl, layer baby spinach and cooled quinoa.
4. Slice avocado and eggs. Arrange on top of spinach and quinoa.
5. Drizzle with olive oil and lemon juice. Season with salt, pepper, and red pepper flakes if using.
6. Toss gently and enjoy immediately.
Notes
Adjust egg cooking time to your preferred yolk texture.
Use perfectly ripe avocado for creamy texture.
Prep quinoa and eggs in advance for quick assembly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch
- Method: Boiling, Assembling
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 180mg
Keywords: Quinoa Spinach Salad with Avocado & Eggs, Protein-Packed Salad, Healthy Quinoa Bowl