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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A nice, light meal great for summer evenings. I adapted this from Better Homes and Gardens. Ingredients:
1/2 cup quinoa, rinsed well and drained |
1 cup water |
2 roma tomatoes |
2 1/2 cups fresh spinach, divided |
1/3 cup red onion |
2 green onions |
2 tablespoons lemon juice |
2 tablespoons olive oil |
1 teaspoon balsamic vinegar |
1 teaspoon pesto sauce |
1/2 teaspoon salt |
2 ripe avocados |
1/3 cup crumbled feta cheese |
Directions:
1. Mix water and quinoa together in a small saucepan. Bring to boiling. Reduce heat, cover, simmering for 15 minutes or until all the liquid is absorbed. Put quinoa in a medium bowl.
2. Meanwhile, shred 1/2 cup spinach, finely chop the red onion and green onion. Seed and finely chop the tomatoes. Mix the lemon juice, olive oil, balsamic vinegar, pesto and salt in a bowl. Slice the avocados.
3. When the quinoa is done cooking mix the spinach, onions and tomatoes in with it. Then mix the lemon juice mixture inches.
4. Divide remaining spinach onto each plate. Divide sliced avocado on top of the spinach. Top the avocado with the quinoa mixture. Top with crumbled feta.
5. Enjoy :).
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