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Greek Quinoa and Avocado Salad

Makes: 4 servings
Prep 15 mins Cook 15 mins
Greek Quinoa and Avocado Salad
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 (1 small)
  • 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 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

2. 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.

3. 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)
  • 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

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