Here it is, finally! A review of the Greek Quinoa and Avocado Salad that so many people commented on when I initially posted it for Meal Plan Monday almost two weeks ago. We both liked it. It wasn’t fantastic, but it was good. I wasn’t a big fan of the avocado despite liking avocados a lot. I think the strong, sharp taste of the feta overpowered the avocado and it just got lost. So I have been thinking of modifications for next time.
Also, when I looked at the nutrition facts over on the original recipe, I was a little concerned with the fat content. Yes, I know the fat is mostly from ‘good’ fats, but I was still concerned. I reduced it by using low-fat feta and less oil so that we could still indulge with the avocados.
So you’ve never tried Quinoa? (Pronounced: keen-wah.) Well, quinoa is a high-protein, gluten free, pseudo-grain. (Technically it is a seed.) You can read more about it here and here. It is a nutrition powerhouse. The United Nations Food and Agriculture Organization compares quinoa’s nutritional content to that of whole dried milk. Read more. Quinoa is a great addition to a vegetarian diet for these reasons. Many gluten free bakers also use quinoa flour to add nutrition to their baked goods. Since I am not much of a baker, I haven’t tried that yet.
Most quinoa recipes I have seen all seem to be along the same theme, so I was excited to see this recipe as it initially seemed a bit different. Thanks to my mother-in-law for sending me this recipe. She knows of my love of quinoa and has bravely eaten it at our house! We chose to eat this as a main course. There were no leftovers, even with my modifications below. Next time I will make more. I also think I will double the amount of quinoa, remove the avocado and add some chopped kalamata olives instead.
Greek Quinoa and Avocado Salad
Adapted from Better Homes and Gardens
2 cups water
1 cup uncooked quinoa *
3 cups cherry tomatoes, halved
1/2 cup red onion, finely chopped
2 cups spinach leaves, torn
2 tbsp lemon juice
1 tbsp olive oil *
1/2 tsp salt
1/3 cup low-fat feta cheese, crumbled *
2 small avocados, diced
Bring water to a boil in saucepan. Add quinoa and stir. Reduce heat and simmer, covered for about 12-15 minutes or until the liquid is absorbed. Set aside to cool.
In the meantime, place tomatoes, onion, spinach, lemon juice and oil in a bowl and stir. Sprinkle with salt. When quinoa is cool, stir into vegetable mixture. Top with avocado and feta.
Notes:
* I buy Bob’s Red Mill quinoa from Costco in the large bags. It says that it has been rinsed already. Some quinoa will need to be rinsed to remove the saponin from the surface of the grains, check the box or bag.
* I reduced the amount of oil to try to reduce the fat content as well. It was plenty of oil.
* I use Trader Joe’s low-fat feta and like it. I can’t tell the difference.
Please let me know if you try this recipe too and what you think of it!
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