Quinoa with Avocado & Feta Cheese
Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes
1/2 cup uncooked organic tricolor quinoa
(regular is ok too)
1 cup water
2 roma tomatoes, seeded, & diced in small chunks
1/2 cup fresh spinach, shredded
1/2 red onion, minced
1/2 zucchini, cut into small chunks
1/2 yellow squash, cut into small chunks
Prep time: 15 minutes
Cook time: 15 minutes
1/2 cup uncooked organic tricolor quinoa
(regular is ok too)
1 cup water
2 roma tomatoes, seeded, & diced in small chunks
1/2 cup fresh spinach, shredded
1/2 red onion, minced
1/2 zucchini, cut into small chunks
1/2 yellow squash, cut into small chunks
1 tablespoon extra virgin olive oil
1/2 cup additional fresh spinach, left whole
1 ripe avocado, thinly sliced
2 tablespoons feta cheese with mediterranean herbs
For Dressing:
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Fresh ground pepper, to taste
Combine quinoa & water in saucepan and bring to a boil. Once boiling, reduce heat and cook for 15 minutes or until water is completely absorbed and quinoa is soft.
Meanwhile, heat 1 tablespoon olive oil over medium heat. Add red onion, zucchini, & yellow squash and sauté 5-6 minutes. Once done, remove from heat and transfer to a medium bowl, adding tomatoes, shredded spinach, and cooked quinoa; stir gently to combine. In small bowl whisk together lemon juice, 2 tablespoons olive oil, salt, & pepper. Pour over quinoa mixture and toss to coat.
1/2 cup additional fresh spinach, left whole
1 ripe avocado, thinly sliced
2 tablespoons feta cheese with mediterranean herbs
For Dressing:
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Fresh ground pepper, to taste
Combine quinoa & water in saucepan and bring to a boil. Once boiling, reduce heat and cook for 15 minutes or until water is completely absorbed and quinoa is soft.
Meanwhile, heat 1 tablespoon olive oil over medium heat. Add red onion, zucchini, & yellow squash and sauté 5-6 minutes. Once done, remove from heat and transfer to a medium bowl, adding tomatoes, shredded spinach, and cooked quinoa; stir gently to combine. In small bowl whisk together lemon juice, 2 tablespoons olive oil, salt, & pepper. Pour over quinoa mixture and toss to coat.
On 2 plates, arrange the fresh spinach leaves in circle. Place avocado slices directly on top of spinach leaves. Spoon quinoa mixture over avocado and sprinkle with feta cheese. Serve immediately.
TIP: Try serving with warm pita bread and hummus.
