1 Cup dry quinoa
2 medium avocado
3 oz baby spinach
8 oz cherry tomatoes (or 1 large tomato, chopped)
3 green onions
(For the dressing)
1-2 cloves garlic, minced
2 tablespoons raspberry vinegarette dressing
2 tablespoons olive oil
1/8 teaspoon salt
Cook the quinoa according to package directions
Meanwhile, make the dressing: in a small bowl, whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions and halves/chopped the tomatoes, dice the avocados.
When quinoa is done cooking, add it to the large bowl with spinach and toss.
Add the green onions, tomatoes, and dressing. Stir to combine.
Add the avocado and lightly toss.