Greek Quinoa and Avocado Salad

Ingredients:

• ½ cup uncooked quinoa, rinsed and drained* 
• 1 cup water 
• 2 roma tomatoes, seeded and finely chopped 
• ½ cup shredded fresh spinach 
• ⅓ cup finely chopped red onion (1 small) 
• 2 tablespoons lemon juice 
• 2 tablespoons olive oil 
• ½ teaspoon salt 
• Spinach leaves 
• 2 ripe avocados, halved, seeded, peeled, and sliced** 
• ⅓ cup crumbled feta cheese 

Directions:

Step 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. 

Step 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. 

Step 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.

Tips 

*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. 

Nutrition Facts Per Serving:   

332 calories; fat 24g; cholesterol 11mg; saturated fat 5g; carbohydrates 27g; insoluble fiber 8g; protein 7g; vitamin a 2235.2IU; vitamin c 21.8mg; sodium 457mg; calcium 111.1mg; iron 3.2mg. 

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