Spinach and Quinoa Salad
- 2/3 cup The Grain Market Quinoa
- 1 1/3 cups water
- 5 ounces baby spinach about 5 cups
- 1 avocado pitted and diced
- 2/3 cup chopped cucumber
- 1/2 cup red bell pepper strips
- 1/3 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Cool.
- Top spinach with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Pour dressing (or toss) over salad right before serving.
