I go through a love-hate relationship with quinoa. I’ll go through phases where I make a batch every week and eat it up for quick lunches or dinners but then I’ll go months without making it.

After a pretty long quinoa dry spell, I needed something enticing to bring it back into my life. And I decided that something would be quinoa spring salad.

I combined cooked quinoa with a bright vinaigrette and then topped it with sauteed leeks and asparagus with some salty feta cheese and shrimp for extra protein and flavor. It was delicious! Since most of it can be made ahead of time, it is perfect for rushed weeknight dinners or packed lunches.

I can’t give up avocados.

Not just yet. Last week my life changed with a simple little sandwich of whole grain bread + avocado + parmesan – broiled and topped with a fried egg. Thanks to reader Kelli for the suggestion – it is a combination worth trying!

But as much as I loved that sandwich, I needed something new and I had been wanting to combine basil + avocados for quite some time now. Originally I set out to make a avocado inspired pesto, but the feta cheese in the refrigerator caught my eye and I decided that it would be the perfect addition to the spread.

It turned out to be a very tasty addition.

The spread is delicious and so very versatile – it was delicious eaten with crackers and veggies and was just as scrumptious on a burger, I imagine the same would be the case on a sandwich.