Mediterranean Quinoa Salad

I am so excited! I am so excited about lots of things. For starters, life in general and the new life that’s joined my little family. I am excited that I have finally recovered from having a baby. I am excited for summer. I am excited to start going on walks and jogs. I am excited to explore the farmer’s markets and start my own small garden.  I am still figuring out how to cook while taking care of a baby at the same time, but I’m starting to get the hang of it.  I have lots of ideas up my sleeve and I am exited to be back in the kitchen experimenting again!
As I browsed through some of my past posts, I realized that there are lot of recipes for goodies. I love goodies, but I do eat pretty healthy most of the time. I am going to focus on some main meals and side dishes in the next little bit to give you a taste of how I actually eat. I don’t just eat dessert, you know. This salad is quick, easy, fresh, and reminds me of summer. If you don’t like raw onions, just give them one more chance in this dish. The acidity of the lemon juice and feta cheese really mellows out the onion. Just make sure you don’t put too many in and make sure you chop them very fine.
Ingredients:

• 1/2 C. uncooked quinoa
• 1 C. water
• 2 tomatoes (Roma)
• 1 C. fresh spinach, shredded
• 1/4 of a red onion, chopped very finely
• 1/2 of a medium cucumber
• 2 TBSP. lemon juice
• 2 TBSP. olive oil
• 1/2 tsp. salt
• 2 avocados, sliced
• 1/3 C. crumbled feta cheese

Directions:
1. Cook the quinoa just like you would cook rice. I like to use my rice maker, but you can do it on the stove top by boiling the water and quinoa in a saucepan, reduce heat, and simmer until the liquid is absorbed. You will know its done when the little curly “tails” pop out of the grain.
2. While the quinoa is cooking, chop up all the veggies. Mix them together in a mixing bowl. Add the quinoa.
3. In a small bowl, whisk together the olive oil, lemon juice, and salt. Add this mixture to the veggies and quinoa. Stir to evenly coat everything.
4. Top with avocados and feta.
Recipe by Edible Experiments, inspiration from Fitness Magazine.