Wednesday, October 9, 2013

Greek Avocado Quinoa Salad

Serves 2

1/4 cup uncooked quinoa, rinsed and drained*
1/2 cup water
1 roma tomato, seeded and finely chopped
1/4 cup shredded fresh spinach
1/4 cup finely chopped cilantro
1 tbs lemon juice
1 tbs olive oil
1/4 tsp salt
Spinach leaves
1 ripe avocados, halved, seeded, peeled, and sliced**
1/6 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 2 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta.

** Brush avocado slices with additional lemon juice to prevent browning.


p/s: I hate eating salad but I love this simply because I love baby spinach, cilantro & avocado! And the dressing is light & refreshing.


Adapted from BHG.com

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