1 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