Quinoa Salad

For a summer salad that's a little different try this. Great for a potluck, this colorful salad could be made into a meal with the addition of some sliced chicken or steak. Although it would certainly be good with the addition of avocados, I didn't have any ripe ones on the day I made this rendition. I like that the recipe is forgiving; use what you have- arugula instead of spinach, red pepper instead of cucumber.

Quinoa Salad
Serves 8
Adapted from Chelsea's Messy Apron

1 cup uncooked quinoa
8 ounces fresh cherry tomatoes, halved
1 large cucumber, chopped
3 green onions, sliced
5 ounces fresh spinach, roughly chopped
2 large ripe avocados, pit removed and chopped
1/4 cup chopped fresh cilantro
4 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
1/2 cup olive oil
1 lemon (or 2-3 tablespoons fresh lemon juice)
Salt and pepper

Cook the quinoa according to package directions. Fluff and set aside to cool.

Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the vegetables.

Prep the veggies: Halve the cherry tomatoes, chop the cucumber, slice the green onions, roughly chop fresh spinach, remove the pits and chop the avocados. In a salad bowl, combine the vegetables and quinoa, add the cilantro and toss well.

Dress the salad and enjoy immediately.