How to make it

  • Directions
  • 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.
  • From the Test Kitchen
  • *
  • •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 (Greek Quinoa and Avocado Salad)
  • Servings Per Recipe 4,cal. (kcal) 332,Fat, total (g) 24,chol. (mg) 11,sat. fat (g) 5,carb. (g) 27,fiber (g) 8,pro. (g) 7,vit. A (IU) 2235,vit. C (mg) 22,sodium (mg) 457,calcium (mg) 111,iron (mg) 3,Vegetables () 1,Starch () 2,Fat () 5,Mark as Free Exchange () 0,Percent Daily Values are based on a 2,000 calorie diet

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  • NPMarie 4 years ago
    Healthy & delicious post! Love it:)
    Was this review helpful? Yes Flag

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