That avocado-quinoa thing

Last week in Austin I had the pleasure of dining at Lambert's BBQ with a couple of fellow Drupalists. We ordered a fleet of tasty dishes, but made particular note of an avocado/quinoa confabulation that lay beneath a trout: Cold Smoked Rainbow Trout, Avocado Quinoa, Bella Verde Cilantro, Tomato & Serrano Vinaigrette. The quinoa adhered to the little blocks of avocado and added subtle crunch to each bite, while also imparting significant flavor for two typically understated ingredients. Must've been _some_ vinaigrette. So, I decided to try to create something similar. And got a little distracted, so it's completely different, but not bad.

Avocado and Quinoa salad-thing

1 cup quinoa, any variety (the restaurant used plain, I used tricolor)
1 tbl olive oil, salt
~2 cups water

Toast the quinoa in the olive oil and salt until it begins to smell nutty. Add the water, bring to a boil, then simmer until the water is absorbed and the quinoa is the desired texture. Let cool.

1 small cucumber
1 small onion (red)

Meanwhile, dice cucumber and onion (I had a spring onion, but red would probably be better). Toss together in a bowl.

2 limes
2 avocados

Squeeze a couple of limes and reserve the juice (debatably, lemon might've been better). Dice two avocados (peel then slice) and toss with lime juice.

handful of cilantro
couple sprigs dill
salt and pepper

Chop herbs, add to cucumber and onion along with avocado and lime juice. Salt and pepper to taste and careful fold everything together with the quinoa. Let sit in the fridge for a bit for the flavors to relax, then serve at room temperature or chilled.

Suggestions welcome!