Quinoa with Wilted Beet Greens and Avocado Slices

Instructions

1. In a small pot, bring 1 cup of water and 2 cups of quinoa to a boil. Simmer on low for 15-20 minutes until tender.
2. While the quinoa cooks, heat the olive oil in a medium pan on medium heat. Sauté the garlic. Add the beet greens, sherry or wine, and sea salt, and cook, stirring together for about 5 minutes, or until the the greens are wilted. 
3. Open avocados, remove the pits, and carve each half into several slices lengthwise.  
4. Serve as a layered dish: Place the quinoa down as the bed, drape the beet greens over the quinoa, and top with avocado slices. 
5. Add pinches of pepper and additional sea salt to taste.