Avocado, Tomato and Quinoa Bowls with Feta
Fluffy quinoa, ripe avocado, juicy tomatoes, cucumber, spinach, and a measured crumble of feta make a fresh Mediterranean-style bowl.
By Moow Editorial ·
- Cool the quinoa slightly before adding fresh vegetables.
- Fold in avocado only when serving so it keeps its shape and color.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 bowls
- Prep time: 15 minutes
- Cook time: 20 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 bowls.
- Calories: 440 kcal
- Protein: 17 g
- Carbohydrates: 50 g
- Fat: 22 g
- Sodium: 363 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 1 1/8 cups (200 g) dry quinoa, rinsed
- 2 cups (480 g) water
- 1 large (240 g) avocado, diced
- 4 medium (480 g) tomatoes, chopped
- 1 large (300 g) cucumber, chopped
- 6 packed cups (180 g) baby spinach
- 3/4 cup (120 g) crumbled whole-milk feta
- 1/3 cup (80 g) fresh lemon juice
- 1 tablespoon (14 g) olive oil
- 2 teaspoons (2 g) dried oregano
- 1/2 teaspoon (1 g) ground black pepper
Directions
1. Combine the quinoa and water in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes; rest covered for 5 minutes.
2. Whisk the lemon juice, olive oil, oregano, and black pepper in a large bowl.
3. Fluff the quinoa and cool for 10 minutes, then toss with the spinach, tomatoes, and cucumber.
4. Divide among four bowls and finish with avocado and feta.
Sources
Contains milk. Cool cooked quinoa promptly and refrigerate the bowls within 2 hours; add avocado just before serving when meal-prepping.