from Better Homes and Gardens



    1/2 cup uncooked quinoa, rinsed and drained*
    1 cup water
    2 roma tomatoes, seeded and finely chopped
    1/2 cup shredded fresh spinach
    1/3 cup finely chopped red onion (1 small)
    2 tablespoons lemon juice
    2 tablespoons olive oil
    1/2 teaspoon salt
    Spinach leaves
    2 ripe avocados, halved, seeded, peeled, and sliced**
    1/3 cup crumbled feta



        In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is                 absorbed.
        Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt.             Add to quinoa mixture; toss to coat.
        Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle                   with some of the feta. Makes 4 main-dish servings.

    From the Test Kitchen
    *Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
    **Brush avocado slices with additional lemon juice to prevent browning.