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May 24, 2016

Greek Quinoa and Avocado Salad


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

2 ripe avocados, halved, seeded, peeled, and sliced**

1/3 cup crumbled feta cheese


  1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boil; 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.
  3. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
  4. 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.


*Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

**Brush avocado slices with additional lemon juice to prevent browning.

 Servings:  4


Learn More About Healthy Eating: Avance Care Nutrition Services


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