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Greek Quinoa and Avocados
Ingredients
- 1/2 cup uncooked quinoa, rinsed and drained*
- 1 cup water
- 2 roma tomatoes, seeded and finely chopped
- 1/2 cup shredded fresh spinach
- 1/3 cup finely chopped red onion
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Spinach leaves
- 2 ripe avocados, halved, seeded, peeled, and sliced**
- 1/3 cup crumbled feta cheese
Directions
1. In a small saucepan combine quinoa and the water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.
2. Add tomatoes, shredded spinach, and onion to quinoa; stir to combine. In a small bowl whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
3. Place additional spinach leaves on four salad plates. Arrange avocado slices atop spinach leaves. Divide quinoa mixture evenly over avocado slices. Sprinkle each serving with some of the feta.
From the Test Kitchen*Tip:
- 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 Avocados)
- Servings Per Recipe 4,
- cal. (kcal) 300,
- Fat, total (g) 21,
- chol. (mg) 11,
- sat. fat (g) 4,
- carb. (g) 24,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 3,
- fiber (g) 7,
- sugar (g) 2,
- pro. (g) 7,
- vit. A (IU) 2187,
- vit. C (mg) 20,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 149,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 456,
- Potassium (mg) 696,
- calcium (mg) 111,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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