YIELDS: 4 SERVINGS

Ingredients

For The Quinoa:

• 1 cup quinoa, tricolor, white, red or black

• 2 cups water, stock or broth would work also

• 1/8 teaspoon salt, optional

Dressing:

1/4 cup olive oil

2 tablespoons lemon juice, freshly squeezed

1 small clove of garlic, chopped or minsed

1-2 tablespoons mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

Salad:

2 cups baby spinach, rinsed and drained

3 cups cooked quinoa

1 can black beans

1 cucumber, peeled and cut into small cubes

3-4 colorful baby bell peppers, or 1 bell pepper, sliced thinly

1/4-1/2 red onion chopped, or scallions

1 ripe avocado, cut into small cubes

optional: feta cheese, cheddar, or mozzarella

Instructions

1. Cook quinoa per instructions on package

2. Mix olive oil, lemon juice, garlic, mustard, salt and pepper in a jar/container and shake well.

3. Assemble salad and drizzle the dressing over salad. Give it a gentle toss and serve.

Notes

• Serve cold or warm

• Want to make it a vegan quinoa salad? Simply omit the cheese.

• Store prepared salad in a airtight container in the fridge for up to 3-4 days for best results.

• store the avocado separately to avoid reheating.