This Quinoa Salad with Spinach, Grapefruit, and Avocado is bright, refreshing, and full of nutrients. It’s packed with vitamin C and A, potassium, fiber, and heart-healthy fats from avocado and olive oil. Light yet satisfying, this salad works well for lunch, as a side dish, or a simple dinner on its own.
Quinoa Salad with Spinach, Grapefruit & Avocado
If you enjoy bright, citrus-forward salads, the tart-sweet bite of grapefruit makes every forkful lively and refreshing. If grapefruit isn’t your favorite, you can swap in oranges or a mix of citrus segments for a sweeter profile. The combination of quinoa’s nutty texture, tender baby spinach, juicy citrus, and creamy avocado creates a balanced dish with contrasting flavors and textures.
Quinoa (pronounced KEEN-wah) is a seed that behaves like a whole grain and is naturally gluten-free. It’s a great source of plant-based protein and a smart ingredient for vegetarian meals. Quinoa cooks like rice and works well in soups, stir-fries, and, of course, salads. You’ll find it in several colors — white, red, black, and tri-color blends — each offering a slightly different look and texture. Use whichever variety you prefer.
This version uses a simple citrus vinaigrette made from grapefruit juice, champagne (or white) vinegar, olive oil, and chopped shallots. The vinaigrette enhances the fruit’s natural brightness and ties the salad together without overpowering the individual ingredients.
Recipe Details
- Yield: 4 servings
- Serving size: 1/4 of recipe
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Calories (per serving): 222 kcal
Ingredients
- 4 oz baby spinach
- 2 ruby red grapefruits, peeled and segmented (reserve 3 slices for the vinaigrette)
- 1 Hass avocado, diced
- 1 cup cooked quinoa (about 1/3 cup dry)
For the Citrus Vinaigrette
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp champagne or white vinegar
- 2 tbsp chopped shallots
- Salt and pepper to taste
- Juice from the 3 reserved grapefruit slices
Instructions
- Rinse the quinoa thoroughly under cold water to remove any natural bitterness. Cook according to the package directions, then drain and let it cool to room temperature.
- Peel the grapefruit, removing the skin and the white membrane, and separate the segments. Reserve three grapefruit slices and squeeze their juice into a small bowl for the vinaigrette. Chop the remaining segments into bite-sized pieces for the salad.
- Prepare the vinaigrette by whisking together the reserved grapefruit juice, olive oil, champagne (or white) vinegar, and chopped shallots. Season with salt and pepper to taste. Taste and adjust the balance of acidity and oil if needed.
- In a large bowl, combine the baby spinach, cooled quinoa, diced avocado, and chopped grapefruit segments. Pour the vinaigrette over the salad and gently toss to combine, taking care not to mash the avocado.
- Divide the salad between four plates or bowls and serve immediately. This salad is best eaten fresh to preserve the bright citrus flavor and the texture of the avocado.
Nutrition Highlights
This salad provides a balance of macronutrients and micronutrients: plant-based protein from quinoa, fiber from spinach and quinoa, healthy monounsaturated fats from avocado and olive oil, and plenty of vitamin C from grapefruit. Per serving (1/4th):
- Calories: 222 kcal
- Carbohydrates: 25.5 g
- Protein: 4.5 g
- Fat: 12.9 g (Saturated fat: 1.5 g)
- Fiber: 5.9 g
- Sodium: ~27 mg
- Sugar: 1.6 g
Tips and Variations
- Swap the grapefruit for orange segments if you prefer a sweeter salad.
- Add toasted nuts (almonds, pistachios, or walnuts) or seeds for extra crunch and protein.
- For more herbaceous flavor, toss in chopped fresh mint or parsley.
- Make the quinoa ahead of time and refrigerate so the salad comes together even faster.
- This salad pairs well with grilled chicken, fish, or chickpeas for added protein.
Final Note
This Quinoa Salad with Spinach, Grapefruit, and Avocado is a simple, nutritious dish that celebrates fresh ingredients and seasonal citrus. It’s quick to prepare, visually appealing, and adaptable to what you have on hand—perfect for healthy weeknight meals or for serving as a vibrant side dish at a gathering.
