Quinoa Salad with Tomato, Avocado, and Parsley

INGREDIENTS

1 cup

dry quinoa

1 1/2 cups

water or veggie broth

3/4 cup

chopped plum or cherry tomatoes

1/2

or 1 whole avocado, chopped

or 3 TBSP fresh parsley, chopped

1 oz

crumbled feta cheese for topping, optional

save a little of each to garnish

1/2 cup

feta cheese

small-medium clove of garlic minced into a paste

1 tbsp

olive oil (to cook with the garlic above)

1/4 cup

olive oil or avocado oil

2 tbsp

red wine vinegar or champagne vinegar

1 tbsp

lemon juice

1 tbsp

parsley, or to taste

1/8 tsp

black pepper, to taste

1 pinch

salt