Greek Quinoa and Avocados

I got some requests for this recipe this evening, so I thought I would send it out. It is a hearty salad that works well as a side dish, or you can add chicken to make it more of a meal I also
sometimes add parsley or other fresh herbs.

Greek Quinoa and Avocados
from Better Homes and Gardens Cookbook, 14th edition, with my modifications

1 cup quinoa
2 cups water
2 roma tomatoes, finely chopped
1 cup shredded spinach
1/3 cup red onion, finely chopped
3 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, peeled and diced
1/2 cup crubled feta cheese
optional:
about 1 cup chicken, cooked and diced
1. Combine quinoa and water in a saucepan, bring to boiling and simmer
for about 15 minutes until liquid is absorbed. (I do this in a rice
cooker.)
2. In a medium bowl, combine quinoa, tomatos, spinach, onion, and
chicken, if using, and stir to combine.
3. In a small bowl, whisk together lemon juice, olive oil and salt,
then pour over quinoa mixture and toss to coat. At this stage, the
salad can be stored for about a day in the refrigerator.
4. Before serving, add diced avocados and feta cheese and toss together gently.

Tonja Bowen
(Courtesy of Sherie who says it's a good summer recipe)