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Greek Quinoa and Avocado Salad

Makes: 4 servings

Prep 15 mins Cook 15 mins

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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