Tasty Thursday Recipe Alert!

10:01 AM

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You may have seen this recipe floating around Pinterest
It is fantastic and perfect for someone like me, who tends to eat lighter in the spring and summer.  I'm also more of a grazer these days, thanks to an ever expanding middle, and this recipe was perfect as a light snack or meal.  I did leave out the avocados since I'm allergic.



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

  • 1/3 cup crumbled feta cheese



    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.
    4. Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
    5. Note: If using, brush avocado slices with additional lemon juice to prevent browning.

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