Quinoa Salad with a Lemon Vinaigrette

quinoa salad

Anyone who has been to my home for brunch can expect a variation of the quinoa salad from my cookbook. If it’s the spring, peas and asparagus will make an appearance. But my favorite season is fall, where I can show off my favorite squash, the kabocha squash. I can roast a slice of this and feel like I’m eating pumpkin pie, it’s that good. Here is a great basic quinoa salad.

Serves 2 to 4

2 cups of cooked quinoa
1/2 cup of chopped avocado
2 cups of spinach
1 cup of mixed greens
1 small pear sliced
2 tablespoons of fresh parsley
2 tablespoons fresh parsley
½ of a kabocha squash chopped and roasted with olive oil and salt


1/4 cup lemon juice
zest of one lemon
1/3rd cup of olive oil
3 tablespoons of honey
1 teaspoon salt
1/8th teaspoon garlic powder

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