Red Quinoa and Avocado Salad

Ingredients

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• 1 cup uncooked long grain brown rice
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• 2 ½ cups water
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• 1 avocado - peeled, pitted, and diced
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• ¼ cup lemon juice
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• 2 vine-ripened tomatoes, diced
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• 1 ½ cups diced English cucumbers
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• ½ cup crumbled feta cheese
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• ⅓ cup diced red onion
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• ¼ cup sliced Kalamata olives
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• ¼ cup chopped fresh mint
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• 3 tablespoons olive oil
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• 1 teaspoon lemon zest
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• ½ teaspoon minced garlic
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• ½ teaspoon kosher salt
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• ½ teaspoon ground black pepper
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Instructions

1. 1
   Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.
2. 2
   Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.
3. 3
   Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.