Mexican Quinoa Salad

Cook quinoa as per package instructions. Keep aside to get cool. On the other hand Whisk the vinegar, garlic, salt and pepper together in a small bowl.

Add in the olive oil into the vinegar mixture while whisking. Whisk in the lemon juice. Store it in the refrigerator while prepping the vegetables.

Preparation veggies: Cut the cherry tomatoes in halves, chop cucumber, chop red onion, roughly chop baby spinach, chop the avocados.

Finely chop the cilantro. In a large bowl, add in all the prepared veggies and quinoa. Shake the dressing well before pouring over the salad. Toss the salad gently.

Serve immediately or don't drizzle dressing over it if preparing earlier for some occasion or party.