Alkaline Quinoa Salad with Avocado and Citrus Vinaigrette
A vibrant alkaline-inspired quinoa salad tossed with creamy avocado and a zesty citrus vinaigrette for a nourishing, balanced meal. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs quinoa, alkaline water, medium, diced ripe avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups alkaline water
- 1 medium, diced ripe avocado
- 2 cups baby spinach
- 1 cup halved cherry tomatoes
- 1/2 cup diced red bell pepper
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 1 cup quinoa thoroughly under cold water, then combine with 2 cups alkaline water in a medium saucepan. Bring to a boil over high heat.
- Step 2: Reduce heat to low, cover, and simmer quinoa for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
- Step 3: In a large bowl, add cooled quinoa, 1 diced medium ripe avocado, 2 cups baby spinach, 1 cup halved cherry tomatoes, and 1/2 cup diced red bell pepper.
- Step 4: In a small bowl, whisk together 3 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Step 5: Pour the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Alkaline Quinoa Salad with Avocado and Citrus Vinaigrette take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Alkaline Quinoa Salad with Avocado and Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Alkaline Quinoa Salad with Avocado and Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alkaline Quinoa Salad with Avocado and Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Alkaline Quinoa Salad with Avocado and Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
