Yummy Avocado, Cucumber, Green Onion, Red Quinoa and Spinach Salad

There was a time in my life when I would not have considered my salad complete without a rich fatty salad dressing poured on top. This recipe just calls for a light mix of lime juice, cumin, sea salt and pepper to taste. By the third "forkfull" I was in love! If I had tried this salad back when I was deep in my food addictions to refined sugar, fats, processed foods and refined salt, I wouldn't have been able to appreciate it, try it yourself and let me know what you think.
Serving Idea: For those of us that partake of the occaisional seafood, Shrimp is safer than almost all other seafood to eat because significant amounts of Mercury have never been found in Shrimp. Shrimp is between 5-8 calories a piece and those calories are derived 80% from the protein in them so we do eat them in our diet and they blend well with the light freshness of this salad. With or without the shrimp this salad makes me feel good when I eat it, it is one of those meals that makes me feel lightly euphoric afterwards.

Yummy Avacado, Cucumber, Green Onion, Red Quinoa and Spinach Salad
Serves 4
Ingredients:
2/3 cup red quinoa (rinse the quinoa thoroughly before cooking)
1-1/3 cups water
1 cup diced cucumber
1/2 cup diced red onion
1/4 cup lime juice (about 1-2 limes)
1 teaspoon ground cumin
sea salt and pepper to taste
4 cups baby spinach leaves
2 avocado - peeled, pitted and cubed

Directions:
1.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.

2.Once the quinoa has chilled, gently stir in the cucumber, and green onion. Season with raw 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 cubes to serve.