1 can (14 oz/400 g) sliced hearts of palm, well-drained
2 cups cherry tomatoes, halved
1 1/2 cups chopped fresh spinach
1 ripe avocado
1/3 cup extra virgin olive oil
1/3 cup lemon juice (preferably fresh)
2 Tbsp honey
2 cloves garlic, minced (about 1 tsp)
1 tsp kosher salt
freshly ground black pepper
Bring water to a boil in a medium saucepan over high heat. Add quinoa; reduce heat. Simmer, covered, for 15 minutes or until tender. Remove from heat; let stand, covered, for 5 minutes. Flu! quinoa with a fork. Transfer to a large serving bowl; let cool.
Add onion, hearts of palm, tomatoes, and spinach to quinoa.
Dressing: Combine ingredients for dressing in a glass jar; seal tightly, and shake well.
Shortly before serving, peel, pit, and dice avocado. Add avocado and dressing to quinoa mixture; toss gently to combine. Adjust seasonings to taste. Serve chilled or at room temperature