Red Quinoa Sald

2 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
16 oz Sun-Vista Red Kidney Beans
4 serving Green Onion (fresh-1 stalk)
4 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar White - Italpasta 1 tbsp/15ml (by RCTANGO)
4 oz Athenos Reduced Fat Feta Cheese
2 serving Great Value Pimmento Stuffed Green Olives (1 serving = 5 olives)
1 serving Grape Tomatoes (3oz/12 tomatoes)
.5 serving Lemon, fresh squeezed, juice of one whole lemon

Cook 2 cups dry red quinoa according to package directions and let cool completely. Drain the red kidney beans, then add to quinoa along with chopped green onions and sliced olives. Cut the grape tomatoes in half, then add them. Sprinkle in the feta cheese. Squeeze the fresh lemon juice over all, then mix the dressing together by combining the EVOO with the white balsamic vinegar. Gentle toss and chill for at least 4 hours.

Serving Size: Makes 12-4oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user JADETONE.