greek quinoa and avocados

Okay, so this recipe is essentially the same as the Black Bean Avocado Quinoa, BUT this one has a light, tangy lemon dressing that goes over it, we have no beans involved, and we added spinach.  Generally at lunch I eat a vegetarian type meal, not because I'm a vegan or anything, but because I crave vegetables almost all of the time and in recent years, deli meat has started to really gross me out.  It's sliminess is beyond awful, so you will rarely find me eating a turkey sandwich at lunch (unlike my sister and dad who could eat JUST turkey and bread everyday... yes, JUST turkey and bread... Freaks).  AnywHay, quinoa and avocados have seemed to answer all of my prayers for a filling, yet light lunch.  This means you will probably see more of this combination in future posts... just saying.

Greek Quinoa and Avocados
Makes: 4 servings

Ingredients

½ cup uncooked quinoa

½ cup water

½ cup low fat/low sodium chicken stock

2 Roma (plum) tomatoes, seeded and finely chopped

½ cup shredded fresh spinach

1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil

½ teaspoon salt

Spinach leaves
1 avocado, pitted, peeled, and sliced
Crumbled feta cheese (however much you prefer :) )

Directions

First and foremost, don't forget to wash your quinoa!  Bring the quinoa and water to a boil in a small saucepan. Reduce the heat; cover and simmer for 15 minutes, or until liquid is absorbed.

In a medium bowl, stir together quinoa, tomatoes, spinach, and onion. Next, in a small bowl, whisk together lemon juice, oil, and salt. Stir in with the quinoa mixture. Then we place some spinach in a bowl with the avocado slices and the quinoa mixture.  At last, sprinkle the crumbled feta over the quinoa to your little heart's desire.  And, ta-da, you have a colorful, delicious, and nutritious meal!