Serves 2 large or 4 small

Ingredients (for salad):

1 cup dry quinoa

2 cups vegetable broth

1-2 medium avocados

3 oz baby spinach

handful fresh basil

handful green onions

Ingredients (for dressing):

2 garlic cloves, minced

2 tablespoons red wine vinegar

2 tablespoons olive oil

salt, to taste

Instructions:

1. Cook quinoa with the vegetable broth according to the package instructions.
2. While quinoa is cooking, prepare dressing by combining all ingredients into a small bowl and vigorously whisking.
3. Chop the spinach, basil, onions, and avocado into bite-sized pieces.
4. Let quinoa cool, then add all ingredients and stir gently.
5. Serve immediately. (This is best eaten the same day or within 24 hours).

Recipe adapted from: thegardengraer.com