Greekn Quinoa and Avacados

By psusarahb

Calories 332, Total Fat (g) 24, Saturated Fat (g) 5, Cholesterol (mg) 11, Sodium (mg) 457, Carbohydrate (g) 27, Fiber (g) 8, Protein (g) 7, Vitamin A (DV%) 0, Vitamin C (DV%) 37, Calcium (DV%) 11, Iron (DV%) 18, Starch (d.e.) 1.5, Vegetables (d.e.) .5, Fat (d.e.) 4.5, Percent Daily Values are based on a 2,000 calorie diet

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
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Spinach leaves
• 2 ripe avocados, pitted, peeled, and sliced
• 1/3 cup crumbled feta cheese

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.

2. Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.

3. Place additional spinach leaves on four salad plates. Arrange avocado slices atop spinach leaves. Divide quinoa mixture evenly over avocado slices.Sprinkle each serving with some of the feta.

4. Makes 4 servings

5. Tip: Brush avocado slices with additional lemon juice to prevent browning.

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