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.


Brush avocado slices with additional lemon juice to prevent browning.

make it vegan

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