Greek Quinoa and Avocados - 27g Carbs, 8g Fiber
From Better Homes and Gardens
Prep: 15 minutes
Cook: 15 minutes
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
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt
Spinach leaves
2 ripe avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese
1. 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.
2. 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.
3. 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.
4. Makes 4 servings
Tip: Brush avocado slices with additional lemon juice to prevent
browning.
Note:
Rinse quinoa thoroughly before cooking to remove a bitter substance
called saponin that coats the seeds.
Nutrition facts per Serving:
332 Calories, 24g Total Fat, 5g Saturated Fat, 11mg Cholesterol,
457mg Sodium, 27g Carbs, 8g Fiber, 7g Protein, 37% DV Vitamin C,
11% DV Calcium, 18% DV Iron
Exchanges:
1 1/2 Starch, 1/2 Vegetables, 4 1/2 Fat
*Percent Daily Values are base on a 2,000 calorie diet