Greek Quinoa Salad

It took me a while to get on the quinoa train.  I had tried it a few years ago in a salad and just did not really care for it at all, but my husband loved.  He has been trying to persuade me to try quinoa recipes since then and I held out, but a few months ago I tried a few different recipes and have really started to like it.  I have a handful of quinoa recipes in the regular rotation now, but this one is definitely our favorite.  It makes a great side, but honestly we usually eat it as a main dish.  Either way, it is great.

Greek Quinoa Salad

Number of Servings: 5-6 as a main dish
Time to Prepare: 20 minutes

• 1 cup uncooked quinoa
• 2 cups water
• 1-2 chicken breasts, cooked and shredded (if they are big, 1 is plenty)
• 4 roma tomatoes, chopped
• 2 cups spinach, chopped
• 1/3 cup finely chopped red onion
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1 tsp salt
• 1 avocado, diced
• 1/2 cup crumbled feta cheese
• pepper

Rinse and drain your quinoa well then put it and in a medium saucepan with the water over high heat and bring to a boil. Stir once, cover and reduce heat to low, cooking for about 15 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.

Toss the chicken, tomatoes, spinach and onion together in a large mixing bowl. Add the quinoa and stir well.

Whisk the lemon juice, olive oil, vinegar, and salt together in a small bowl or cup, then drizzle over the quinoa and mix well to coat.

Gently toss in the avocado and feta, add pepper to taste, and serve.

Source: Everyday Reading
Produce Used: Tomato, spinach, red onion, lemon, avocado