Greek Quinoa and Avocados
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 small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.
- Add tomato, 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.
- 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.
- Makes 4 servings
From the Test Kitchen
Brush avocado slices with additional lemon juice to prevent browning.
Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
Nutrition Facts(Greek Quinoa and Avocados)
- 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