Summer Mexican Quinoa

Cook the quinoa in the veggie broth with the garlic (I used a rice cooker). Cool.

Drain and rinse the beans. Dice the cucumber and the avocado, halve the grape tomatoes. Add to the quinoa and mix (although if your avocado is really ripe, you might want to leave it off until the end).

Mix the oil, lime juice, soy sauce, honey, chipotle, cumin, chili powder, dried onion and hot sauce. Taste, add salt and pepper if you like, and add more of anything else you want. If you don’t have chipotle or chili powder or dried onion, you probably won’t miss it, but I had it so I used it.

Mix about 1/3 of the dressing (or a little more if you like) with the quinoa mixture.

Place some spinach on a plate and drizzle with some dressing. Scoop some of the quinoa mixture on top. Sprinkle with goat cheese!

Even though I don’t like photographing food, this is really good! I ate it with a piece of grilled salmon.