Quinoa Avocado Salad

If you get on Pinterest much or read many food blogs or magazines, you've probably noticed an abundance of quinoa recipes popping up over the last few years. I first tried quinoa several years ago when my family visited Cusco, Peru after one of our medical mission trips, and I loved it. At that time, it was very hard to find in the States, but in recent years it has really grown in popularity.  Now you can find it in almost any grocery store!

Quinoa has a unique flavor and texture, and it is so good for you! It's high in protein and fiber, and it's gluten free.  It makes a great side dish, salad ingredients, or you can even substitute it for meat in a soup or casserole.  What's not to love?!

Lately I've been pinning lots of quinoa salad recipes, and decided try my hand at creating my own. I actually used a quinoa/brown rice blend that I had, but I think any type of quinoa or quinoa blend would work well.  Make sure to read the package instructions, as some quinoa needs to be rinsed before cooking.  Mine was pre-rinsed, so I didn't have to worry about that.  To the quinoa, I added grape tomatoes, spinach, avocado, feta cheese, olive oil, lemon juice, and red onion.

Now a word about the onion...almost every quinoa salad recipe I saw called for some type of onion (red, green, or white).  I like the flavor onions give when they are cooked in a dish, but I am not a fan of raw onions.  Something about the strong taste and texture...ew!  When I use onions, I usually chop them with a food processor so finely that they are almost pureed.  I like to do several at once and freeze them in 1/2 cup portions that I can pull out whenever I need them. 

For this salad, I pulled out some frozen red onion and cooked it with the quinoa.  That way, I got a mild onion flavor without any big crunchy pieces. Perfect!

I wasn't really planning on posting this recipe, so I didn't take pictures of the whole process.  But the finished product was just so pretty and colorful, I decided to snap a few. Then we tasted it, and I knew I had to post it.  Feel free to add any other ingredients you like.  I think cucumber would be really good, and olives too if you like them.  I, however, deplore olives, so you will never find them in one of my recipes. :)  This summer, I might try it with fresh herbs.  I think basil and oregano would be delicious!

I hope you enjoy this as much as we did!

Quinoa Avocado Salad

1/2 cup uncooked quinoa or quinoa/brown rice blend
1 cup water
1/4 cup finely chopped or pureed red onion
1 pint grape tomatoes, halved or quartered
1 cup chopped spinach
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1 avocado, diced
1/2 cup feta cheese, plus more for topping

Combine quinoa, onion, and water in a medium saucepan.  Cook according to quinoa package instructions, and allow to completely cool.  Mix together quinoa, tomatoes, and spinach.  In a small bowl, combine olive oil, lemon juice and salt.  Add to quinoa mixture and mix well.   Gently fold in avocado and feta cheese.  Sprinkle with additional feta if desired when serving. 

Enjoy!

~Rachel