Recipe Instructions:

1. Cook quinoa according to package instructions. Add 1 tsp. of chicken bouillon to the boiling water. Once cooked, set quinoa aside to cool. (Note: This takes a long while to cool.)
2. Cook bacon however you normally do, and crumble or chop it into smaller bite-sized pieces. (Skip this step if you already have a packet of cooked & crumbled bacon.)
3. Dice red onion. Halve tomatoes. Chop fresh spinach into small pieces. Dice the avocado. Add all these to a very large salad bowl. Add feta and toss.
4. Make vinaigrette by combining: oil, balsamic vinegar, Dijon mustard, salt, pepper, and garlic. Whisk or mix vigorously.
5. Pour prepared vinaigrette over salad and toss well. Enjoy!

*** Salad keeps well overnight in the refrigerator. If preparing salad a day before serving, add the avocado just before serving