Chung-Ah Rhee is a New York native who transplanted herself to sunny California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ingredients and transforms them into sophisticated and elegant meals. When she’s not cooking or taking food photography, she enjoys spending her time running by the beach and scoping out the best restaurants in each city that she visits.
Hi everyone! I am so incredibly honored to be guest posting here for BHG blog, Delish Dish. Ever since I began to cook during my college years, I have been collecting Better Homes and Gardens magazines for their amazing fail-proof recipes, and this quick and easy Greek Quinoa and Avocado Salad is no exception.
I’ve recently fallen in love with Greek cuisine so I’m a bit obsessed with anything Greek-inspired. It may be attributed to the fact that I didn’t really get to try many Greek foods as a kid. Growing up in a very traditional Korean household, we were a bit restricted to a Korean diet. So when I saw this recipe, I knew it was an instant win in my book.
Now this recipe is a great place to start for a Greek inspired salad, loaded with protein-packed superfood quinoa, crisp cucumbers, cherry tomatoes, and crumbled feta, all soaked up in lemony, tangy goodness. I did swap out the spinach for baby kale greens, and added a generous scoop of pine nuts for that extra crunchiness. I always need a bit of a bite in my foods.
I also loved as to how easily this came together. Once the quinoa is cooked through, this Greek Quinoa and Avocado Salad will come together in just minutes, leaving you with bright, crisp flavors that are so perfect during the cooler weather.
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