Another well received recipe from First Methodist Church of Camden Cookbook. This one contributed by Grace Murphree.
1/2 c. quinoa
1 c. water
2 T. lemon juice
2 T. olive oil
1/3 c. fresh parsley, chopped
1/3 c. fresh cilantro, chopped
1/2 t. salt
1/2 cup spinach, chopped
1 c. cherry tomatoes, halved
1/2-1 small purple onion, diced
1/2 c. Kalmata olives, sliced
1/2 c. feta cheese, crumbled
2 avocados, pitted, peeled, and sliced
Bring quinoa and water to a boil in small saucepan. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. In a small bowl, whisk together lemon juice, oil, parsley, cilantro, and salt. Mix with cooled quinoa. Add spinach, tomatoes, onion, olives and feta to the quinoa and toss. Top with avocado slices. Serves about 10-12
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