Avocado BLT Quinoa Salad

This Avocado BLT Quinoa Salad recipe is full of avocado, bacon, tomatoes, spinach and Ranch dressing. It is an easy, gluten-free lunch, dinner, or potluck dish recipe.

Why does packing a lunch always seem so difficult? Is it the fact that we have to decide what we will be hungry for at noon the next day? Or is it the act of preparing food that is only going to be placed back into the refrigerator, untouched?

Well fret no more. I have the lunch suggestion for you! Not only is this Avocado BLT Quinoa Salad jam-packed with nutrition from the tomatoes, spinach and all-mighty quinoa, but it also has enough flavor to keep your taste buds happy.


  • 8 slices bacon
  • 1 ½ c quinoa uncooked
  • 3 c chicken broth (or water)
  • 2 Tbsp butter
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 c Ranch dressing divided
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 pint cherry tomatoes quartered
  • 1 ½ c avocado chopped into ½ inch cubes (about 2 large avocados)
  • 1 ½ c fresh spinach


To Cook the Bacon:

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with aluminum foil and place bacon in a single layer onto the sheet.
  3. Bake in preheated oven for 16-20 minutes, or until bacon is done to your preference.
  4. Remove bacon from oven and drain on a paper towel-lined plate.

To Cook the Quinoa:

  1. Place quinoa, broth, butter, salt and pepper in a rice cooker. Turn on and cook until rice cooker goes off.
  2. Let quinoa cool to room temperature before mixing in the remaining ingredients.

For the Salad:

  1. Once quinoa has cooled, mix in 2/3 c. Ranch dressing, salt and pepper and coat quinoa completely with the dressing.
  2. Add tomatoes, avocadoes and bacon to the quinoa and toss to combine.
  3. Chill quinoa for at least 30 minutes before serving.
  4. Just before serving toss salad with the remaining Ranch dressing and spinach. You may use more or less than the reserved 1/3 c. Ranch dressing depending on how much dressing you prefer and how long the salad chilled in the refrigerator. Enjoy!