Greek Quinoa and Avocado Salad
Recipe from
Better Homes and Gardens
For a meatless main-dish recipe in less than 30 minutes, combine quinoa, avocado, tomatoes, and spinach. The lemon juice mixture adds a refreshing citrus flavor.
Servings:
4 servings
Prep Time:
15 mins
Total Time:
30 mins
Ingredients
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1/2 cupuncooked quinoa, rinsed and drained*see savings
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1 cupwatersee savings
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2roma tomatoes, seeded and finely choppedsee savings
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1/2 cupshredded fresh spinachsee savings
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1/3 cupfinely chopped red onion (1 small)see savings
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2 tablespoonslemon juicesee savings
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2 tablespoonsolive oilsee savings
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1/2 teaspoonsaltsee savings
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Spinach leavessee savings
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2ripe avocados, halved, seeded, peeled, and sliced**see savings
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1/3 cupcrumbled feta cheesesee savings
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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.
4.
*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
5.
**Note: Brush avocado slices with additional lemon juice to prevent browning.
Nutrition information
Per serving: Calories 332, Total Fat 24 g, Saturated Fat 5 g, Cholesterol 11 mg, Sodium 457 mg, Carbohydrate 27 g, Fiber 8 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 11%, Iron 18%. Exchanges: Vegetable .5, Starch 1.5, Fat 4.5.
Percent Daily Values are based on a 2,000 calorie diet
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