3/4 cup uncooked white quinoa
1 1/2 cups water
Bag of fresh spinach leaves
2 plum tomatoes
1/3 cup crumbled feta cheese
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 tsp. salt
2 ripe avocados
In a small saucepan, combine quinoa and water. Bring to a boil, reduce heat, then cover and simmer for 15 minutes or until water is absorbed. Place quinoa in a medium bowl and place in refrigerator to cool.
Take a handful or two of spinach and shred it until you have about 1/2 cup. Finely chop the tomatoes and place with the spinach in a small bowl. Add the feta and mix.
In another small bowl, combine the lemon juice, olive oil, and salt and whisk with a fork. Peel, halve, and pit the avocados, then slice them and set aside.
Prepare the plates by laying down a bed of spinach, then arrange the avocado slices in a sunshine pattern. Take the quinoa out of the refrigerator and add the spinach-tomato-feta mixture. Whisk the lemon juice and olive oil mixture once more and add to the quinoa, then divide quinoa mixture evenly among the plates.
Makes 4 servings. Keeps well for a next-day lunch.