Avocado and Red Quinoa Salad

Ingredients List

• ⅔ cup water

• ⅓ cup red quinoa

• 1 cup cherry tomatoes, halved

• ½ cup diced cucumber

• ¼ cup diced red onion

• 2 tablespoons lime juice

• ½ teaspoon ground cumin seed

• salt and pepper to taste

• 2 cups baby spinach leaves

• 1 avocado - peeled, pitted and sliced

Instructions

1. Bring water and quinoa to a boil in a saucepan over high heat. Lower the heat to medium-low, cover, and let it simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Spread the quinoa in a medium bowl and refrigerate for 30 minutes or until cool.

2. Mix in the chopped tomatoes, cucumber, and onion into the cooled quinoa. Add lime juice, cumin, salt, and pepper; stir well to combine.

3. Arrange spinach leaves on two plates and top with the quinoa mixture. Garnish with avocado slices and serve.

Helpful Tips

Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.

Regular quinoa can be used as a substitute for red quinoa, as they have a similar flavor.

Quinoa can typically be found in the organic or bulk sections of most grocery stores.

Nutritional Information (per serving)