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.
