Quinoa salad with avocado, feta, and spinach

This salad is an adaptation of a Marks & Spencer salad.  It is a fresh, summery salad that provides a nice alternative to couscous.

Ingredients

6 T creme fraiche
1 T mayonaise
3 T lemon juice
1 clove garlic, minced
1 T olive oil
1 c quinoa
1 avocado, cut into small cubes and sprinkled with lemon juice to keep fresh
handful of basil, chopped
100g feta, crumbled
2 cups spinach, chopped coarsely
handful of toasted seeds (sunflower or pumpkin is best)

Instructions

1) In a large saucepan, combine quinoa with 2 cups water and bring to a simmer.  Cover and cook for 15 minutes over low-medium heat, or until quinoa is soft but still firm.
2) Combine creme fraiche, mayonaise, lemon juice, garlic, and olive oil to make a sauce.  Set aside while the quinoa finishes cooking.
3) When the quinoa is done cooking, place it in a large bowl, and combine it with the feta, basil, spinach, and seeds.  Sprinkle with lemon juice to keep the avocado fresh.
4) Serve the quinoa into individual portions and sprinkle with avocado and dressing.