Recipe: Mediterranean Quinoa

mediterranean quiona1 cup cooked quinoa

2 tablespoons diced roasted red peppers

¼ cup chopped black olives

¼ cup red onion

¼ cup cannellini beans, drained, rinsed

3 cups baby spinach

1 Tablespoon golden raisins

1 oz orange segments

1 Tablespoon feta cheese, crumbled

Dressing:

1 tablespoon white balsamic vinegar

Juice from one orange

½ teaspoon olive oil

½ teaspoon sugar

1 oz fresh dill week, chopped

1 oz fresh basil, chopped

Combine all ingredients in a large bowl and set aside. For dressing, whisk all ingredients together until well combined and store in the refrigerator for up to 2 days.

Makes 2 servings