Greek Quinoa and Avocado Salad

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.

Recipe from

Servings: 4 servings

Prep Time: 15 mins

Total Time: 30 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

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.

*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

**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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