Ingredients
2
2 servings
- •0.66666668653488 cup water
- •0.33333334326744 cup red quinoa
- •1 cup cherry tomatoes, halved
- •0.5 cup diced cucumber
- •0.25 cup diced red onion
- •2 tablespoons lime juice
- •0.5 teaspoon ground cumin seed
- •salt and pepper to taste
- •2 cups baby spinach leaves
- •1 avocado - peeled, pitted and sliced
Instructions
- Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
- Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
- Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.
Nutritional Facts
Per 2 servings
- Calories: 311
- Carbohydrate: 37g
- Fat: 17g
- Fiber: 12g
- Protein: 8g
- Sugar: 3g
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