Quinoa Salad With Avocado and Kalamata Olives

• 3/4 cup quinoa
• 1 1/4 cups water
• Salt to taste
• 1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)
• 1/4 cup kalamata olives, pitted and halved (about 12 olives)
• 1 ripe avocado, diced
• 1 tablespoon slivered fresh mint leaves
• 2 tablespoons chopped fresh parsley
• 1 1/2 ounces feta cheese, crumbled (1/3 cup, optional)
• 1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, pureed
• Salt to taste
• 2 tablespoons extra virgin olive oil
• 13 cup buttermilk or plain low-fat yogurt
• Freshly ground pepper

1. Place the quinoa in a strainer and rinse several times with cold water.
2. Place in a medium saucepan with 1 1/4 cups water and salt to taste.
3. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed.
4. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed.
5. Transfer to a salad bowl and fluff with forks.
6. Allow to cool.
7. Add the remaining salad ingredients except the salad greens to the bowl.
8. Whisk together the dressing ingredients.
9. If using yogurt, thin out if desired with a tablespoon of water.
10. Just before serving toss the lettuces with 3 tablespoons of the dressing.
11. Toss the quinoa mixture with the rest of the dressing.
12. Line a salad bowl or platter with the greens, top with the quinoa, and serve.
13. Or if preferred, toss together the greens and quinoa mixture before serving.

quinoa, water, salt, cucumber, kalamata olives, avocado, mint, parsley, feta cheese, mixed spring salad greens, freshly squeezed lemon juice, sherry vinegar, mustard, garlic, salt, extra virgin olive oil, buttermilk, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1014351 (may not work)