1 cup chicken or vegetable stock
2 teaspoons olive oil
1 Tablespoon red wine vinegar
1/2 cup red or yellow pepper, diced
1/3 cup cucumber, diced
1/4 cup green onions, finely chopped
1/2 cup cherry tomatoes, quartered
1/3 cup feta cheese, crumbled
In a saucepan over medium heat, combine the stock and Quinoa. Cook about 15 minutes, covered. When the stock is absorbed, turn off the heat and let sit 5 minutes. Cool.
Mix the cooled Quinoa with olive oil, vinegar, peppers, cucumbers, green onions, tomatoes and feta cheese.
Stuff into avocado halves.
Note: Leftover Quinoa salad is great scooped with tortilla chips.