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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix water and quinoa together in a small saucepan. Bring to boiling. Reduce heat, cover, simmering for 15 minutes or until all the liquid is absorbed. Put quinoa in a medium bowl. | 2. Meanwhile, shred 1/2 cup spinach, finely chop the red onion and green onion. Seed and finely chop the tomatoes. Mix the lemon juice, olive oil, balsamic vinegar, pesto and salt in a bowl. Slice the avocados. | 3. When the quinoa is done cooking mix the spinach, onions and tomatoes in with it. Then mix the lemon juice mixture inches. | 4. Divide remaining spinach onto each plate. Divide sliced avocado on top of the spinach. Top the avocado with the quinoa mixture. Top with crumbled feta. | 5. Enjoy :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1/2	cup	drained	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
rom tomato	2			-	-	-	-
spinach	2 1/2	cups	divided	82.5	14.625	8.25	1.125
red onion	1/3	cup		-	-	-	-
green onion	2			38.34	8.1508	1.3774	0.6674
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
pesto sauce	1	teaspoon		21.945	0.5297	0.5161	1.974
salt	1/2	teaspoon		-	-	-	-
avocado	2		ripe	-	-	-	-
feta cheese	1/3	cup	crumbled	132.0	2.045	7.105	10.64

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.