Greek Quinoa Salad with Avocado

This is a go-to dish that seems to be a crowd-pleaser every time I make it!
I used this as a side dish for a casual lunch/appetizer plate I prepared for company.  I paired this dish with the Hummus and Dill Mezze Plate, Greek Bruschetta, and Fruit Salsa.  It was delicious and pretty, too!

Ingredients:
1/2 cup uncooked quinoa, rinsed and drained before cooking to reduce bitter taste
1 cup water
2 roma tomatoes, finely chopped
1/2 cup fresh spinach, shredded
1/3 cup red onion, finely chopped
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt (optional)
2 avocados, chopped
1/3 cup crumbled feta cheese, reduced fat

Directions:
In a medium saucepan, combine quinoa and water.  Bring to a boil; reduce heat.  Simmer, covered, about 15  minutes until liquid is absorbed.
Transfer quinoa to a medium bowl.  Add tomato, spinach, onion, and feta.  Stir to combine.  In a small bowl, whisk together lemon juice, oil, and salt (if using).  Add to quinoa mixture; toss to coat.

I used this as a side dish for a casual lunch/appetizer plate I prepared for company.  I paired this dish with the Hummus and Dill Mezze Plate