Quinoa and Avocado Salad

Total time: 20 minutes
   Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia.  The avocado adds a creamy, luscious, element to the quinoa, (even if the color was a little strange).  You can substitute Basmati or Jasmine rice.

 Ingredients:

• 1/2 cup (3.5oz, 100gr) quinoa
• 1 cup (8oz, 240ml) chicken stock
• 1 avocado
• 1 tbs fresh, snipped chives
• Vinaigrette
• 2 tsp Dijon-style mustard
• 2 tsp tarragon white wine vinegar
• 2 tsp lemon juice
• 2 tbs salad olive oil

 Instructions:

• Combine quinoa and stock in small saucepan. 
• Cover and bring to a boil. 
• Reduce heat and simmer until done, about 15 minutes  (or whatever your package says). 
• Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
• Cut avocado, remove pit and slice. Cut the slices in half.
• Snip chives. 
• Make vinaigrette: Put all ingredients into a small bowl and whisk well to combine.
• Add vinaigrette and chives to the avocado and stir gently.
• Add avocado to quinoa, stir to combine and serve.