I love light, filling, refreshing meals in summertime. This dish was exactly that. Stephen thought it was good, but he would’ve preferred something a little meatier. I, however, couldn’t get enough of it! When you’re making it, it looks like it might not taste very good, but that first bite transforms it into a thing of beauty. It’s really quick and easy, and it’s really cheap as well.
I got the recipe from the Better Homes and Gardens cookbook. I had been wanting to make it for a long time, and I finally got around to it. It’s definitely a keeper!
- 1/2 cup uncooked quinoa (I got mine from the bulk section in Sprouts.)
- 1 cup water (I got this from… the faucet. Way less exciting.)
- 2 roma tomatoes, seeds removed and finely chopped
- 1/2 cup shredded fresh spinach
- 1/3 cup finely chopped red onion (I probably used closer to 1/2 cup)
- 2 Tbs lemon juice
- 2 Tbs olive oil
- 1/2 tsp salt
- 2 avocados, sliced (and seeded and peeled…). I actually cut mine into bite-size pieces.
- 1/3 cup crumbled feta cheese (ok, by now you should know that I rarely measure cheese. You can wing it on this one.)
The recipe called for 2 avocados, but I would actually go for 3 next time. I love avocados, so I wanted them to have a bigger role in the meal. It’s technically supposed to make 4 servings, but I split the quinoa into 3 servings and used the avocados on only 2 of them; that’s why the photo at the top has so much avocado!
Quick and easy!
- Bring quinoa and water to a boil in a saucepan, then reduce heat. Simmer, covered, for about 15 minutes (liquid should be absorbed).
- Place cooked quinoa in a bowl and mix in tomato, spinach, and onion.
- Whisk lemon juice, olive oil and salt in a separate small bowl. Pour over quinoa mixture and mix.
- Add avocado and feta cheese.
- Try not to eat the entire bowl in one sitting.
If you’re making this ahead of time, brush the avocado slices with lemon juice to keep them from getting brown.
The remaining serving with no avocados: