Greek Quinoa & Avocado Salad

By r_wade1

Quinoa, Roma tomatoes, spinach, red onion, crumbled feta cheese, and sliced avocado combine to make a delicious salad dressed simply with olive oil and lemon juice.a

Ingredients

• 1/2 cup uncooked quinoa, rinsed and drained
• 1 cup water
• 2 Roma tomatoes, seeded and finely chopped
• 1/2 cup fresh spinach, shredded
• 1/3 cup red onion, finely chopped
• 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 feta cheese, crumbled

Details

Adapted from bhg.com

Preparation

Step 1

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.

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.