Greek Guinoa and Avacado Salad

         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 (add an extra Tbs if you would like it on the tart side)
2   tablespoons olive oil
1/2  teaspoon salt 

Spinach leaves
2   ripe avocados, halved, seeded, peeled, and sliced**
1/3  cup crumbled feta cheese or other soft cheese

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 and allow to cool.  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. Refrigerate until ready to use.

3. When ready to serve, 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.

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

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