Quinoa Salad

(a big batch)

2 c quinoa
4 c water

3 T olive juice (from the jar of olives)
6 T olive oil
4 T lemon juice
2 cloves of garlic, minced
salt and pepper

8 c spinach
3 red bell peppers
1 English cucumber
20 olives (jumbo green double-stuffed with garlic and jalepeno, or kalamata)
1/4-1/2 c green onion
3 avocados

Rinse the quinoa thoroughly in a sieve.  Drain it.  Bring water to a boil in a pan.  Add the quinoa.  Bring back to a boil.  Cover and simmer about 15 minutes, until the water is absorbed.
Combine the olive juice, olive oil, lemon juice, garlic, salt and pepper in a small bowl.  Set aside.
Chop the spinach, peppers, cucumber, olives, and green onion.  Put them in a big bowl.  Stir them to combine.  Add the quinoa and stir it in.  Cut the avocados into chunks and add to the bowl.  Pour the vinaigrette over, and toss gently.

Also good with chopped or shredded chicken, and/or feta cheese.