Thursday, January 24, 2013

Greek Quinoa and Avocados

Winter means I crave carbs and hot chocolate for about 5 months straight. Pasta, homemade bread, maybe pasta served with homemade bread ... It was time to add a lighter layer to my food pyramid.

Adapted from this recipe at

Makes: 2 meals or 4 side salads


1/2 c. uncooked quinoa
1 c. water
1/4 c. chopped red bell pepper
1/2 c. shredded fresh spinach
1/3 c. finely chopped red onion
2 T lemon juice
2 T olive oil
1/2 tsp salt
1-2 avocados, pitted, peeled, and sliced (each person gets half an avocado)
1/3 c. crumbled feta cheese


Boil quinoa and water in a small saucepan. Cover and simmer at reduced heat for 15 minutes, or until liquid is absorbed.

Remove from heat. Pour in lemon juice, oil, and salt and fluff with fork. Stir in red bell pepper, spinach, and onion.

Place avocado slices on plates. Preferably, get fancy and fan them out. Scoop quinoa mixture on top. Sprinkle with feta.

For more recipes from our table, check out the "recipes" tab up top.

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