In a small saucepan, combine quinoa and water. Bring to boiling.
Reduce heat; cover and simmer for 15 minutes or until liquid is
absorbed. Place quinoa in a medium bowl.
Add tomato, shredded spinach, and onion to quinoa; stir to
combine. In a small bowl, whisk together lemon juice, olive oil, and
salt. Add to quinoa mixture; toss to coat.
Place additional spinach leaves on four salad plates. Arrange
avocado slices atop spinach leaves. Divide quinoa mixture evenly
over avocado slices.Sprinkle each serving with some of the feta.
Calories 332, Total Fat 24 g, Saturated Fat 5 g, Cholesterol 11 mg,
Sodium 457 mg, Carbohydrate 27 g, Fiber 8 g, Protein 7 g. Daily
Values- Vitamin A 0%, Vitamin C 37%, Calcium 11%, Iron 18%.
Exchanges- Vegetable .5, Starch 1.5, Fat 4.5. Percent Daily Values
are based on a 2,000 calorie diet
Serving
Suggestions
Brush avocado slices with lemon juice and rinse quinoa grains before cooking
Originally Submitted
5/29/2012
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