Greek Quinoa and Avocado

This is a Better Homes and Gardens recipe. As usual, I didn't follow it exactly. I served it with grilled chicken in a pita with tzatziki.  (recipe here)  I didn't use any salt to season the quinoa, as we're on a very low sodium diet these days. But I don't think it really needed the salt anyway. This is so quick and easy. Make the tzatziki, refrigerate. Put the quinoa on. While it cooks, prepare the rest of the salad and grill the chicken (or have hubby grill the chicken!) Then throw the quinoa into the salad, grab the tzatziki and enjoy!

1/2 cup quinoa
1 cup water
1 large tomato or 2 roma tomatos, roughly chopped
large handful baby spinach, roughly chopped
2 Tbs lemon juice
1 Tbs olive oil
1 avocado
feta cheese

Combine quinoa and water in a small saucepan. Bring to a boil then reduce to a simmer for 15 minutes, or until all the water is absorbed.

Meanwhile, chop the tomato and spinach. Add the quinoa once cooked. Drizzle with olive oil and lemon juice. Top with chopped avocado and feta cheese.