1 cup quinoa
1 1/4 cups water
Salt to taste
1 small cucumber, diced
¼ cup kalamata olives, halved (about 12 olives)
1 ripe avocado, diced
1 tablespoon slivered fresh mint leaves
2 tablespoons chopped fresh parsley
1 ½ ounces feta cheese, crumbled
1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination
For the dressing
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
Salt to taste
2 tablespoons olive oil
⅓ cup plain yogurt
Freshly ground pepper
Rinse quinoa, drain well. Add 1 1/4 cups water and salt to saucepan and bring to a boil with the lid on. Lower heat to simmer and cook for 15 minutes. Remove the lid and fluff the quinoa and make sure all the water has boiled off. Replace the lid and let sit for 10 minutes and then fluff again. Set aside to cool.
Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. Thin out yogurt if desired with a tablespoon of water.
Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve.
Advance preparation: You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving. NYTimes.