Directions:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.14 Kcal (1265 kJ) | ||
| Calories from fat | 151.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.87g | 26% | |
|---|---|---|---|
| Sodium | 40.11mg | 2% | |
| Potassium | 1091.14mg | 23% | |
| Total Carbs | 35.11g | 12% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 11.13g | 45% | |
| Protein | 8.21g | 16% | |
| Vitamin C | 35.9mg | 60% | |
| Iron | 3.7mg | 20% | |
| Calcium | 86.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.17 Kcal (331 kJ) | ||
| Calories from fat | 39.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 26% | |
|---|---|---|---|
| Sodium | 10.51mg | 2% | |
| Potassium | 285.92mg | 23% | |
| Total Carbs | 9.2g | 12% | |
| Sugars | 1.23g | 19% | |
| Dietary Fiber | 2.92g | 45% | |
| Protein | 2.15g | 16% | |
| Vitamin C | 9.4mg | 60% | |
| Iron | 1mg | 20% | |
| Calcium | 22.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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