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: Brush avocado slices with additional lemon juice to prevent browning
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (47%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 11.5mg||4 %|
|Sodium 443.6mg||15 %|
|Potassium 501.8mg||13 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 20.3g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 236
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