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Ingredients
| quinoa: 1/2 cup (rinsed and drained) |
| water: 1 cup |
| roma tomatoes: 2 (seeded and finely) |
| spinach: 1/2 cup |
| onions - red (chopped): 1/3 cup |
| lemon juice: 2 Tbl |
| olive oil: 2 Tbl |
| salt: 1/2 tsp (Spinach leaves) |
| avocados: 2 (pitted, peeled) |
| feta cheese (crumbled): 1/3 cup |
Greek Quinoa and Avocados
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
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.