Greek Quinoa and Avocado Salad

[Guest guest]

Greek Quinoa and Avocado Salad

 

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 -- (1 small)

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoon salt

Spinach leaves

2 ripe avocado, halved, seeded, peeled, and sliced

1/3 cup crumbled feta cheese

 

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.

 

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.

 

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.

Note: Rinse quinoa thoroughly before cooking to remove a bitter

substance called saponin that coats the seeds.

Note: Brush avocado slices with additional lemon juice to prevent

browning.