Grape and Avocado Quinoa Salad

Ingredients

• Zest and juice of 1-2 limes, to taste
• ¼ cup extra-virgin olive oil
• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 2 cups grapes, halved
• 1½ cups diced cucumber (about 1 medium cucumber or ½ English cucumber)
• 3 cups fresh spinach
• 4 scallions (green onions), white and light green parts, thinly sliced (about 1 cup)
• ⅓ cup chopped fresh mint
• Ground black pepper, to taste
• 1 avocado, peeled, pitted, and diced

Method

1. In a large bowl, whisk together the lime zest, lime juice, and olive oil. Set aside.
2. Combine the rinsed quinoa with the water in a saucepan.
3. Bring the water to a boil, then cover with a lid and reduce to a simmer.
4. Cook until all liquid is absorbed and the quinoa is tender, about 10-15 minutes.
5. Set the cooked quinoa aside to cool, about 10-15 minutes.
6. In a large bowl, toss the cooled quinoa, grapes, cucumbers, spinach, scallions, and mint together with the dressing.
7. Season with pepper to taste.
8. Gently fold in the avocado.
9. Serve immediately, or chill before serving.

Substitute arugula or chopped kale for the spinach if desired. This salad can be made 1-2 days before serving, if desired. Just wait to cut and add the avocado until ready to serve.