SPINACH SALAD WITH AVOCADO AND QUINOA

Add some beans for an extra protein punch, swap out the vegetables, or use fresh lemon juice in the dressing instead of red wine vinegar.

Ingredients

• 1 cup of dry quinoa

• 2 medium avocados

• 3 oz. baby spinach

• 8 oz. cherry tomatoes

• 3 green onions

{For the dressing}

• 1-2 cloves of minced garlic (I use 2)

• 2 tablespoons red wine vinegar

• 2 tablespoons olive oil

• 1/8 teaspoon salt

Preparation

• Cook quinoa according to package instructions.

• Meanwhile, prepare the dressing: In a small bowl, whisk together the ingredients and set aside.

• Roughly chop the spinach and place it in a large bowl.

• Slice the green onions, halve the cherry tomatoes, and dice the avocados.

• When the quinoa is finished cooking, add it to the large bowl with the spinach and stir. The heat from the quinoa will slightly wilt the spinach.

• Add the green onions, tomatoes, and dressing. Stir to combine.

• Add the avocado and stir lightly.

• Serve immediately or refrigerate to allow the flavors to blend further.