Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. This step can be done up to 1-2 days in advance
In a large bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion and feta.
In a small bowl whisk together lemon juice, olive oil, salt and pepper.
Gently stir in dressing and avocado chunks.
Serve immediately or let the salad chill in the fridge a couple hours before serving. If chilling, you can add the avocado right before serving to prevent browning.
Store salad in an airtight container for 3-4 days in the fridge.
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Notes
Want to add more protein to this salad? Toss in about 1 cup of cooked chickpeas or white beans or add in some chopped grilled chicken.
Storage: To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.