Greek Quinoa and Avocado Salad

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.

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  • 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
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.


  • *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 information

Per Serving: 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) 2235.15, vit. C (mg) 21.85, sodium (mg) 457, calcium (mg) 111.06, iron (mg) 3.24, Vegetables () 0.5, Starch () 1.5, Fat () 4.5, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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