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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