Quinoa cranberry spinach salad

 Combine in medium bowl:

2 cups of quinoa cooked and cooled

one green onion finely sliced 

large cucumber sliced and quartered

1/2 c dried cranberries 

1/4 c low-fat feta cheese crumbled 

1/2 c baby spinach roughly chopped 

Stir together:

3 T extra-virgin olive oil 

1 T balsamic vinegar 

1 tsp lemon juice 

Pour over salad and toss with a fork. 

Season with salt and pepper refrigerate for at least an hour.

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