Greek Quinoa and Avocado Salad
Ingredients
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½ cup uncooked quinoa, rinsed and drained*
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1 cup water
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2 roma tomatoes, seeded and finely chopped
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½ cup shredded fresh spinach
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⅓ cup finely chopped red onion (1 small)
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2 tablespoon lemon juice
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2 tablespoon olive oil
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½ teaspoon salt
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Spinach leaves
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2 ripe avocados, halved, seeded, peeled, and sliced**
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⅓ cup crumbled feta cheese
Directions
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In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
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Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
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Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
Tips
*Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.**Brush avocado slices with additional lemon juice to prevent browning.
Nutrition Facts (per serving)
| 332 | Calories |
| 24g | Fat |
| 27g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 5g | 25% |
| Cholesterol 11mg | 4% |
| Sodium 457mg | 20% |
| Total Carbohydrate 27g | 10% |
| Protein 7g | 14% |
| Vitamin C 21.8mg | 24% |
| Calcium 111.1mg | 9% |
| Iron 3.2mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.