Ingredients

• 0.67 cups water
• 0.33 cups red quinoa
• 1 cup cherry tomatoes , halved
• 0.5 cups diced cucumber
• 0.25 cups diced red onion
• 2 tablespoons lime juice
• 0.5 teaspoons ground cumin seed
• salt and pepper to taste
• 2 cups baby spinach leaves
• 1 avocado - peeled , pitted and sliced

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

Nutrition per serving