Argentine Quinoa and Chimichurri Spring Salad

In a saucepan, combine rinsed quinoa with 1 1/2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork and let cool 10 minutes.

In a bowl, combine chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, and salt. Stir well — the chimichurri should be loose and herbaceous, not a paste.

In a large bowl, toss the cooled quinoa with halved cherry tomatoes and sliced radishes. Pour the chimichurri over and fold gently until everything is well coated.

Gently fold in diced avocado just before serving to keep it from getting mushy. Divide between two plates and serve at room temperature.