I'm still loving quinoa and recently picked up this month's issue of Fine Cooking magazine, which includes an article celebrating avocados and this recipe for Quinoa Avocado Salad with Dried Fruit, Toasted Almonds and Lemon Cumin Vinaigrette. It is one of those salads you make on Sunday and spend the rest of the week with your fork in the bowl! Fine Cooking gives instructions for cooking quinoa on the stove, but I used my rice cooker. The quinoa cooked while I prepped the rest of the ingredients and tried to entertain my kids and I didn't have to worry about it burning on a hot stove. I've also added a link to Ina Garten's Tequila Lime Chicken recipe because I think it would be a great compliment to this salad, and because Amish skinless, boneless chicken breast is currently on sale at Sunset Foods for $2.99/lb.
http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html
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