Greek Quinoa and Avocado Salad

http://shine.yahoo.com/food/recipes/greek-quinoa-and-avocado-salad-536434.html;_ylt=Ar_l1dXAmlycMd5RyGzHTpXkgKU5;_ylu=X3oDMTFxanR0bWlzBG1pdANSZWNpcGUgV2Vla2x5IEluZGV4IG1vZHVsZQRwb3MDMjEEc2VjA01lZGlhUmVjaXBlSW5kZXg-;_ylg=X3oDMTJiZmg2MnBwBGludGwDdXMEbGFuZwNlbi11cwRwc3RhaWQDBHBzdGNhdANmb29kfHdoYXQtMzktc2ZvcmRpbm5lcgRwdANzZWN0aW9ucwR0ZXN0Aw--;_ylv=3

• 1/2 cup uncooked quinoa, rinsed and drained*
• 1 cup water
• 2 roma tomatoes, seeded and finely chopped
• 1/2 cup shredded fresh spinach
• 1/3 cup finely chopped red onion (1 small)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Spinach leaves
• 2 ripe avocados, halved, seeded, peeled, and sliced**
• 1/3 cup crumbled feta cheese

1. 1In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. 2Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. 3Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
4. 4*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
5. 5**Note: Brush avocado slices with additional lemon juice to prevent browning.