California Quinoa Salad - cooking recipe

Ingredients

Citrus Vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
1 garlic clove, minced
sea salt & freshly ground black pepper
Salad
1 cup quinoa, rinsed and drained
2 cups water
2 cups chopped fresh spinach
1 cup roasted chicken, shredded (about 4 oz.) or 1 cup cooked shrimp, cut in pieces
1 medium avocado, peeled and chopped (about 1 cup)
1/4 cup thinly sliced green onion
1/4 cup fresh basil, chopped
8 kalamata olives, pitted and quartered

Preparation

Whisk together the first five ingredients in a small bowl to make the vinaigrette.
Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
Suggest doubling recipe if making for a larger group of people.