Red Quinoa and Avocado Salad

⅓ cup red quinoa

⅔ cup water

1 cup cherry tomatoes, halved

½ cup diced cucumber

¼ cup diced red onion

2 tablespoons lime juice

½ teaspoon ground cumin seed

salt and pepper to taste

2 cups baby spinach leaves

1 avocado - peeled, pitted and sliced

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.