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    Greek Quinoa and Avocados

    PREP: 20 minutes COOK: 15 minutes MAKES 4 servings

    1⁄2 cup uncooked quinoa, rinsed and drained

    1 cup water

    2 roma tomatoes, seeded and finely chopped

    1⁄2 cup shredded fresh spinach

    1⁄3 cup finely chopped red onion

    2 tablespoons lemon juice

    2 tablespoons olive oil

    1⁄2 teaspoon salt

    2 cups fresh spinach leaves

    2 ripe avocados, halved, seeded, peeled, and sliced*

    1⁄3 cup crumbled feta cheese

    1 In a small saucepan combine quinoa and the water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.

    2 Add tomatoes, shredded spinach, and onion to quinoa; stir to combine.

    3 For dressing, in a small bowl whisk together lemon juice, olive oil, and salt. Drizzle dressing over quinoa mixture; toss to coat.

    4 To serve, place additional spinach leaves on individual serving plates. Top with avocado slices. Spoon quinoa mixture over avocado. Sprinkle with feta cheese.

    PER SERVING: 300 cal., 21 g total fat (4 g sat. fat), 11 mg chol., 456 mg sodium, 24 g carb., 7 g fiber, 7 g pro.

    *tip

    Brush avocado slices with additional lemon juice to prevent browning.

    make it vegan

    Substitute crumbled feta-flavor soy cheese for the feta cheese.