Red Quinoa and Avocado Salad Recipe

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the quinoa is tender and the water has been absorbed about 15 to 20 minutes. Spread into a mixing bowl and refrigerate until cold.

Once the quinoa has chilled gently stir in the tomatoes cucumber and onion. Season with lime juice cumin salt and pepper; stir to combine. Divide the spinach leaves onto salad plates and top with the quinoa salad. Garnish with the avocado slices to serve.