Ingredients

• 1/2 cup Uncooked Quinoa
• 1 cup Water
• 1/2 cup Baby Spinach, chopped
• 1/2 cup Cherry Tomatoes, chopped
• 1/3 cup Red Onion, diced
• 2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 1/2 tsp Sea Salt
• 1/4 tsp Ground Pepper
• 2 Ripe Avocados, chopped or sliced
• 1/3 cup Feta Cheese, crumbled

Instructions

1. Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 
2. Toss: In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion, and feta.
3. Whisk dressing: In a small bowl whisk together lemon juice, olive oil, salt, and pepper.
4. Add dressing and avocado: Gently stir in dressing and avocado chunks. 
5. Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple of hours before serving. 
6. If chilling, you can add the avocado right before serving to prevent browning.  Salad can be stored in an airtight container for 3-4 days in the fridge.