Ingredients

Salad

1 cup uncooked quinoa
2 cups water
8 ounces fresh cherry tomatoes, quartered
1 large cucumber, seeded & chopped (optional to peel)
1/4 cup red onion, finely chopped
5 ounces fresh arugula or spinach, roughly chopped
2 large ripe avocados, pit removed and chopped

Dressing

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard, do not use regular mustard
1/2 teaspoon dried oregano
1 clove garlic, pressed or minced
1/4 cup olive oil
2 tablespoons fresh lemon juice)
Salt and pepper, to taste

Directions

Cook the quinoa. Here is my always comes out perfect way. Rinse quinoa well in a sieve at least for one minute. This breaks down the little protective shell. Strain well. Put a little bit of olive oil in small to medium pot. Toast quinoa slightly then add 2 cups of water. Bring to a boil; cover and set to lowest temperature. Boil for 15 minutes. After 15 minutes remove from heat and let sit for 5 minutes. Remove lid fluff with fork. Perfect every time.

Whisk the red wine vinegar, Dijon mustard, oregano, garlic, salt and 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.

In a large bowl combine quinoa, tomatoes, cucumbers, onions and avocado. If making ahead see notes below.

Shake dressing well and pour over the salad to taste. Do not pour it all in you may or may not use all of it. Add salt to taste.

Notes

When chopping your vegetables think of mouth feel. Try and get a nice bite size feel that pairs well with the quinoa.

You can add cilantro or parsley, and feta cheese (homemade vegan feta which is my preference) Can also add cooked shrimp or grilled chicken for complete meal

If going to make ahead put dressing on right before serving and do not cut or add avocado until right before serving as well.