INGREDIENTS
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1/2 cupuncooked quinoa, rinsed and drained*
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1 cupwater
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2 roma tomatoes, seeded and finely chopped
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1/2 cupshredded fresh spinach
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1/3 cupfinely chopped red onion (1 small)
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2 tablespoonslemon juice
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2 tablespoonsolive oil
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1/2 teaspoonsalt
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Spinach leaves
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2 ripe avocados, halved, seeded, peeled, and sliced**
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1/3 cupcrumbled feta cheese