Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 2 ripe avocado, quartered, then cut into chunks
• 4 ripe plum tomatoes, quartered, then cut into chunks
• 1/2 red onion, sliced
• 2 scallions, sliced
• 1 garlic cloves, minced
• 2 tablespoons lime or lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste

Rinse quinoa very well in a fine mesh colander or strainer, to remove the bitter coating. Set aside. Bring 2 cups of water to a boil in a 2 quart saucepan. Add rinsed quinoa. Return to a boil, then lower heat and simmer, covered, for 10-15 minutes, until all water is absorbed. When done, the quinoa appears soft and translucent, and the germ ring will be visible along the outside edge of the quinoa. Remove from heat, fluff, cover and let it stand for 5 minutes. Set aside to cool. Combine avocado, tomato, red onion, scallions, and garlic. Add cooled quinoa. Drizzle with lemon or lime juice and olive oil. Season very generously with salt and pepper to taste. Toss gently.