Greek Quinoa with Avocado Salad Bowl
Serves: 4
Ingredients
1/2 cup quinoa, (dry measure)
1 cup (3.5 oz) water
2 small tomato
1/3 cup chopped (1.8 oz) onion, red
2 tbsp lemon juice, fresh
2 tbsp olive oil
1/2 tsp salt
2.5 cups (2.8 oz) baby spinach, raw
1 fruit avocado, ripe, pitted, peeled and sliced
1/3 cup, crumbled (2.4 fl oz) feta cheese, cow or goat milk
Directions
1. In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.
2. Finely chop tomato and onion. Shred a 1/2 cup of spinach.
3. Add onion, tomato and shredded spinach to bowl and stir to combine. In a small bowl, whisk together lemon juice, olive oil and salt. Add to quinoa mixture, toss to coat.
4. Place additional spinach leaves on four salad plates. Slice avocado and brush with additional lemon juice to prevent browning if desired. Arrange avocado slices atop spinach leaves. Divide quinoa mixture evenly over avocado slices. Sprinkle each serving evenly with feta cheese.
Options: Add 3oz grilled chicken or salmon for added protein. Add a squeeze or lime, diced mango or fresh herbs.
Nutrition Facts (per serving): Calories 274 Total Fat 18.35g Saturated Fat 3.998g Trans Fat 0.003g Cholesterol 11mg Sodium 459mg Total Carbohydrate 24.24g Fibre 6.2g Sugar 2.29g Protein 6.94g Vitamin A 135mcg Vitamin C 23.4mg Calcium 106mg Iron 3.3mg