Mediterranean Quinoa Salad

Rinse the quinoa thoroughly under cold running water in a fine-mesh strainer for about 30 seconds. This removes the natural bitter coating (saponin).

Combine the rinsed quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 12 minutes until the water is absorbed and the quinoa is fluffy.

Remove the quinoa from heat and let it sit covered for 5 minutes. Then fluff with a fork and spread on a baking sheet or large plate to cool to room temperature.

While the quinoa cools, dice the tomatoes into 1/2-inch cubes, dice the bell pepper, finely dice the red onion, and halve and pit the avocado, scooping the flesh into cubes. Slice the mushrooms thinly if using.

Prepare the dressing: In a small bowl, whisk together the juice of both lemons (about 4 tablespoons), the olive oil, minced garlic, and salt until emulsified.

In a large mixing bowl, combine the cooled quinoa, fresh spinach, diced tomatoes, bell pepper, red onion, mushrooms if using, and avocado.

Pour the lemon-olive oil dressing over the salad and toss gently to combine, being careful not to mash the avocado pieces.

Taste and adjust seasoning with additional salt or lemon juice as desired. Serve immediately or refrigerate for up to 2 hours for the flavors to meld. If refrigerating, add the avocado just before serving to prevent browning.