This was made at a RS meeting - it totally got high praise!! Check it out!

Greek Quinoa and Avocados
from Better Homes and Gardens Cookbook, 14th edition, with modifications

1 cup quinoa
2 cups water
2 roma tomatoes, finely chopped
1 cup shredded spinach
1/3 cup red onion, finely chopped
3 tablespoons lemon juice3 tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, peeled and diced
1/2 cup crumbled feta cheese
optional:about 1 cup chicken, cooked and diced

1. Combine quinoa and water in a saucepan, bring to boiling and simmer for about 15 minutes until liquid is absorbed. (I do this in a rice cooker.) 2. In a medium bowl, combine quinoa, tomatoes, spinach, onion, and chicken, if using, and stir to combine. 3. In a small bowl, whisk together lemon juice, olive oil and salt,then pour over quinoa mixture and toss to coat. At this stage, the salad can be stored for about a day in the refrigerator. 4. Before serving, add diced avocados and feta cheese and toss together gently.