Super simple. Sans oil. Perfect for a hot summer afternoon. Packs well, too!
1/4 C (1.1 oz dry) quinoa; about 1/3 C (3.2 oz) cooked
1/2 C (4.2 fl oz) water
5 cherry tomatoes, halved
1/4 medium cucumber, sliced
1/4 small red onion, finely chopped
2 kalamata olives, pitted and halved
1/4 C (2.8 oz) canned red kidney beans, drained and rinsed
1 small handful baby spinach
Fresh ground black pepper and crushed red pepper, to taste
2.2 tablespoons low-fat feta cheese, crumbled
1 lemon, halved
1. To cook the quinoa, bring the quinoa and water to a boil in a small saucepan over high heat, stirring occasionally. Reduce the head to low and simmer, covered, for 10 to 12 minutes or until the liquid is absorbed and the quinoa is tender.
2. Place the quinoa, cherry tomatoes, cucumber, onion, olives, kidney beans, and spinach in a mixing bowl and toss gently to combine. Squeeze lemon over salad and toss once more.
3. Place salad in a serving bowl, sprinkle with feta, and sprinkle with fresh ground pepper and crushed red pepper, to taste. Enjoy!