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Ingredients
| quinoa: 1/2 cup |
| water: 1 cup |
| roma tomatoes: 2 |
| spinach: 1/2 cup |
| onions - red (chopped): 1/3 cup |
| lemon juice: 2 tsp |
| olive oil: 2 tsp |
| feta cheese (crumbled): 1/3 cup |
Greek quinoa and avocado salad
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1. 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.
2. 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.
3. 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.
4. *Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
5. **Note: Brush avocado slices with additional lemon juice to prevent browning.