Quinoa Salad

1-1 1/2 cups of quinoa
chicken or veggie stock

1/2 small tub of cherry tomatoes, halved
big handful of spinach, sliced thinly
big handful of fresh cilantro, sliced
1 ripe avocado, cubed
2 green onions, sliced thinly

dressing:
1/2 lemon, juiced
1/8 cup olive oil
pinch of saffron
1/2 teaspoon of hot pepper paste
salt and pepper to taste

1. Cook quinoa (1:2, quinoa to water), using half stock and half water. Bring to boil then simmer for about 20 minutes uncovered. Strain if water remains and let cool. It can be made in advance, this is a good use for leftovers.

2. Cut tomatoes, spinach, cilantro, avocado and green onion.

3. Stir up dressing and mix together all ingredients.

Yum!