This healthy Mediterranean cucumber salad is filled with fresh vegetables, protein-rich quinoa, cannellini beans, and pine nuts, all topped with a flavorful smooth lemony dressing.
1. Rinse quinoa before cooking. In saucepan, combine quinoa and water. Boil, then simmer covered for 15 mins. Remove from heat, let stand 5 mins, then drain excess water.
3. While the quinoa is cooking and cooling, drain the beans, wash and chop the baby spinach leaves, and dice the tomatoes, red onion, and cucumber. Save dicing the avocado till just before serving.