uncooked quinoa, rinsed and drained*
roma tomatoes, seeded and finely chopped
shredded fresh spinach
finely chopped red onion (1 small)
ripe avocados, halved, seeded, peeled, and sliced**
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.
(Greek Quinoa and Avocado Salad)
- Servings Per Recipe 4,
- cal. (kcal) 332,
- Fat, total (g) 24,
- chol. (mg) 11,
- sat. fat (g) 5,
- carb. (g) 27,
- fiber (g) 8,
- pro. (g) 7,
- vit. A (IU) 2235,
- vit. C (mg) 22,
- sodium (mg) 457,
- calcium (mg) 111,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 2,
- Fat () 5,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet