INGREDIENTS
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2/3 cup quinoa
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1 1/3 cups water
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5 ounces baby spinach (about 5 cups)
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1 avocado (pitted and diced)
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2/3 cup chopped cucumber
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1/2 cup red bell pepper strips
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1/3 cup chopped red onion
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1/4 cup crumbled feta cheese
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1/4 cup olive oil
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2 tablespoons lemon juice
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1 1/2 tablespoons Dijon mustard
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1/2 teaspoon sea salt
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1/4 teaspoon ground black pepper