Instructions

1.  Prepare the quinoa by rinsing it under cold water in a fine-mesh sieve to remove the bitter saponin coating. Combine the quinoa and 2 cups water in a small pot over high heat. Bring to a boil, add in 1 teaspoon fine sea salt (or to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature. Quinoa can be prepared 3-4 days in advance.
2. Meanwhile, prep the dressing. Combine all the dressing ingredients in a wide-mouth jar. Season to taste with salt and pepper. Briskly shake to combine and emulsify. Store in the fridge while prepping the vegetables.
3. Halve or quarter the cherry tomatoes, chop the cucumber (peel if desired), finely chop a red onion, roughly chop baby spinach, remove the pits and chop the avocados. Finely chop the cilantro or parsley if desired.
4. In a large bowl, combine the chopped spinach and quinoa. Toss to combine. Add the tomatoes, cucumber, onion, avocado, hemp seeds and fresh herbs. Remove the dressing from the fridge and shake it well. Drizzle on the dressing and toss to generously coat everything. Add feta cheese and serve immediately.