Ingredients

• 1/2  cup uncooked quinoa, rinsed and drained*
• 1  cup water
• 2  roma tomatoes, seeded and finely chopped
• 1/2  cup shredded fresh spinach
• 1/3  cup finely chopped red onion (1 small)
• 2  tablespoons lemon juice
• 2  tablespoons olive oil
• 1/2  teaspoon salt
•   Spinach leaves
• 2  ripe avocados, halved, seeded, peeled, and sliced**
• 1/3  cup crumbled feta cheese

Directions

1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

2. Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.

3. Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.

4. *Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

5. **Note: Brush avocado slices with additional lemon juice to prevent browning.