 | | Directions |
- Bring the water to a boil and then add the quinoa. Turn the heat to low, cover the quinoa, and allow to simmer for 15 to 20 minutes or until tender. Allow to set for the excess water to be absorbed. Cool completely.
- Add the tomatoes, cucumbers, and onion to the cooled quinoa; gently stir together.
- Add the lime juice, cumin, salt, and pepper; stir into the quinoa just until evenly distribute.
- Spread the spinach leaves out on a salad plate and top with the quinoa mixture.
- Garnish with the avocado slices just before serving.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
|  | | Ingredients | | - | | 2/3 cup water |
| - | | 1/2 cup quinoa (red or white) |
| - | | 1 cup cherry or grape tomatoes, halved |
| - | | 1/2 cup diced cucumber |
| - | | 1/2 cup thinly sliced red onion |
| - | | 2 tablespoons lime juice |
| - | | 1/2 teaspoon cumin |
| - | | salt and pepper to taste |
| - | | 2 cups baby spinach leaves |
| - | | 1 avocado, peeled and cut into slices |
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