1. Rinse 1 cup of quinoa under cold water until the water runs clear. This step always brought back memories of me and Ouma trying to keep the grains from slipping through our fingers, laughing all the while.
2. Place quinoa in a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed and quinoa is fluffy.
3. While the quinoa cooks, chop 2 cups of fresh spinach, halve 1/2 cup cherry tomatoes, dice 1/4 cup red onion, and slice 1 medium avocado. The colors remind me of the vibrant garden Mama Lou tended, where we’d pick fresh veggies for dinner.
4. In a large bowl, combine the cooked quinoa, spinach, tomatoes, and onions. Toss gently to mix.
5. Drizzle 2 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice over the mixture. Season with salt and freshly ground black pepper to taste.
6. Carefully fold in the avocado slices to avoid mashing. If using, sprinkle 1/4 cup of crumbled feta or a dairy-free alternative on top.
7. Allow the salad to rest for 5 minutes so the flavors meld beautifully.

One of my favorite moments with Mama Lou was watching her assemble salads with care, always reminding me, “Let the flavors speak to you.” This simple recipe embodies that philosophy.