Greek Quinoa and Avocado Salad
- 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
How To Video
Edwina Hampton 613 Days Ago
Yummy with a can of shrimp added!!
Tabitha Burns 1398 Days Ago
A fiend brought this to a work potluck and I couldn't stop thinking about it. I've tried to like quinao but the texture turns me off. Adding the avocado gives it a creamy quality and I just can't get enough of it. Made a double batch tonight and everyone loved it (well, the 5-yo turned her nose up, but she is super picky), the grown ups and other kids loved it. We'll be making it again.