After the gluttony that was Richmond Restaurant Week and my birthday it was time for something extra light and healthy. This was delicious! It made me wonder why I don't eat more salads for dinner. This has quinoa - an ancient grain that is a complete protein (meaning it has all of the amino acids you need to build protein) which is rare to find in any one single vegetarian source. In this recipe, it is coupled with the healthy fats of extra virgin olive oil and avocado and finished off with fresh vitamin rich tomatoes and greens.
- 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 (1 small)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Spinach leaves (I used mixed greens)
- 2 ripe avocados, halved, seeded, peeled, and sliced
- 1/3 cup crumbled feta cheese
- 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.
- 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.
- 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.