Delicious Dish.

I'm honestly surprised it has taken me this long to divulge this recipe to you all, considering that I eat my body weight in quinoa (pronounced keen-wah) at least 3 times a week. Quinoa is a a great source of protein, and contains tons of calcium and iron to boot. This dish is sooo quick, easy and it's REALLY good for you, so you basically have no reason not to try it. Doesn't it just look so fresh and amazing?! Well friends, it is. 2 tips I have for you before tempting to make this.... 1) this recipe makes a lot. Make sure to coat the avacodo in lemon so it wont brown and put the rest in the fridge for later in the week. I know it will be hard, but dont eat it all at once. 2) When you put the lemon juice mixture on, dump half in and toss it before adding the rest.

Ingredients

• 1/2 cup uncooked quinoa, rinsed and
  
• 1 cup water
• 2 roma tomatoes, seeded and finely chopped
• 1/2 cup shredded fresh spinach
• 1/3 cup finely chopped red onion (1 small)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Spinach leaves
• 2 ripe avocados, halved, seeded, peeled, and sliced**
• 1/3 cup crumbled feta cheese

Directions

1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

2. Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.

3. Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.

4. ENOJY!!!

Nutrition Facts

• Servings Per Recipe 4 servings
• Calories 332,