Greek Quinoa and Avocado Salad
cup uncooked quinoa, rinsed and drained*
roma tomatoes, seeded and finely chopped
cup shredded fresh spinach
tablespoons lemon juice
tablespoons olive oil
cup crumbled feta cheese
- 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.
- 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.
- 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.
From the Test Kitchen
*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(Greek Quinoa and Avocado Salad)
- Per serving:
- 332 kcal cal.,
- 24 g fat
- (5 g sat. fat,
- 11 mg chol.,
- 457 mg sodium,
- 27 g carb.,
- 8 g fiber,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet