Summer Salad

Today was a lovely start to May, with temperatures above 70 degrees, blue skies and everything in full spring bloom. I wanted something nice and light for dinner, so I cooked up some red quinoa, cooled it, and added chopped tomatoes, sweet pepper, cucumber, avocado, olives, feta and crab meat. Seasoned with a little balsamic and salt and pepper, and this was a lovely salad. For those of you keeping track, starting with 1/2 cup uncooked quinoa and one can of crab meat yields two servings with 345 calories, 20 grams of protein and 15 grams of fat.