Greek Quinoa and Avocados

This salad is so good and satisfying!  Especially made with home grown tomatoes! 

1/2 uncooked quinoa, rinsed and drained

1 cup water

2 large tomatoes, chopped

1/2 cup shredded fresh spiniach

1/3 cup finely chopped red onion

2 ripe avocados, halved, seeded, peeled and sliced

1/3 cup crumbled feta cheese

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoon sea salt

additional spinach leaves if desired

Cook the quinoa in a rice cooker or small saucepan in water.  Bring to a boil: reduce heat. Simmer, covered, about 15 minutes or until liquid has absorbed.  Place quinoa in a large bowl.

Add tomatoes, shredded spinach, onion, avocado, and feta cheese to quinoa; lightly combine.

For dressing mix together the lemon juice, olive oil and salt.  Drizzle over quinoa mixture and toss to coat.  

To serve place additional spinach leaves on plate first and then add the quinoa salad on top.  Try adding fresh basil as a variation!  Serves 4.